cooked rice idli - makes 15-18 idlis
Prep time
Cook time
Total time
cooked rice idli - ultra soft idlis made with cooked rice.
Recipe type: breakfast, snacks
Cuisine: south indian
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
- 1 cup cooked or steamed rice
- 1 cup idli rava (cream of rice)
- ½ cup urad dal/spilt and husked black gram
- 8-10 tbsp strained urad dal water for grinding
- rock salt as required
- oil for greasing the idli moulds
Instructions
- soak the urad dal atleast for 3-4 hours or more.
- soak the idli rava for 2 hours.
- drain the urad dal and reserve some of its strained water.
- we will use this water to grind the idli batter.
- drain the idli rava very well.
- add the drained idli rava, urad dal and cooked rice in your wet grinder or the grinder jar.
- first add 2-3 tbsp water and begin to grind.
- stop grinding, and then add the remaining 6-7 tbsp during intervals.
- the batter should be fluffy, smooth and ground well.
- pour the entire batter in a deep pan or bowl.
- stir in salt.
- cover with a lid and let the batter ferment overnight or for 8-9 hours.
- the next day before making the idlis, add 2 to 3 cups water in a steamer or electric cooker or pressure cooker.
- switch on the steamer or electric cooker or place the pressure cooker on the fire and let the water come to a boil.
- grease the idli moulds with oil.
- pour the batter in the idli moulds.
- place the idli pan in the steamer, electric cooker or pressure cooker.
- cover with their respective lids.
- if using pressure cooker, remove the vent weight (whistle) from the lid.
- steam for 10-12 minutes or more till a tooth pic inserted in the idlis comes out clean.
- serve the cooked rice idlis steaming hot or warm with some coconut chutney or sambar or both.
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