Sunday, September 13, 2009


Serves: 8-10

Idli rice - 1 cup
Rice - 1 cup
Urad daal/uddina bele - 3/4 cup
Pre-cooked rice - 1/4 cup
Salt - 2 tbsp

1. Wash and soak the 2 types of rice together, the urad separately for about 8 hours. Soak the pre-cooked rice separately for about 8 hrs also.
2. While grinding, grind the soaked urad daal first, the batter should be very fine, smooth to the point to looking foamy. Set the urad dal paste aside.
3. Then grind the pre-cooked rice. Add the soaked rice to this and grind to a smooth paste.The rice batter also needs to be fine, but can be a little coarse compared to the urad daal batter.
4. Mix the rice and the urad daal batter together and let it ferment overnight.
5. Morning, check if the batter has fermented (notice increase in volume and some sour smell). If it fermented, then add the salt and mix well.
6. Steam the idlis in a pressure cooker or idli cooker for about 10-12 minutes.

Cooks tips:
- Fermentation which depends on the weather conditions and mix the batter well before cooking using a idli stand in the cooker

- Enough water to withstand 10-12 minutes of steaming should be added to a pressure cooker before using to cook idlis

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