Wednesday, February 29, 2012

IDLY

INGREDIENTS FOR MAKING IDLY USING IDLY RICE
  1. Idly rice-4 cups
  2. Uraddal-1 1/2 cup
  3. Methi seeds-1/4Th teaspoon
  4. Salt -to taste
PREPARATIONS:
  • Soak rice and fenugreek seeds, uraddal separately for 4 hours
  • Blend uraddal and rice to coarse consistency separately
  • Mix in a deep bottomed bowl and add salt
  • Allow the batter to ferment (usually it takes 6 to 8 hours)
  • until it raises
METHOD:
  • Grease oil to the idly plates, pour the batter
  • And set the idly plates in the idly stand
  • Steam for 10 minutes or until done
INGREDIENTS FOR MAKING IDLY USING IDLY RAVVA
  1. Idly ravva-3 cups
  2. Urad dal-1 cup
  3.  soda-1/2 teaspoon
  4. Salt-to taste
PREPARATIONS
  • Soak uraddal in water for 4 hours, blend to fine paste
  • Wash idly ravva with soda twice and mix urad paste and salt
  • Ferment it until the batter rises
  • Now grease the idly maker plates and pour the batter, then place them in the idly maker
  • And cook until done
tips  to get soft idlis:

  1. you get better idlis y wash the ravva with cooking soda
  2. While using rice to make idly you use any of these options
  3. Methi seeds or rice flakes
  4. For more tasty idlis you can use coconut water while blending the rice and uraddal
  5. If you stay in colder areas wrap thick blanket around the container for better fermentation
  6. You can also put the container near the warm place beside the heater
  7. You can preheat baking oven for few minutes  and switch off ,and place the  batter container
  8. I prefer to wrap thick towel