I know that I had this recipe from before, but I made it again with my sambar masala powder. I always change it to use the vegetables that I have in the fridge....it turn out to be delicious!!....fulfilling and comforting!
This is the first Indian dish that I learned to cook....and I love it!
The batter for idli and dosa is the same. I use a little more water in the dosa to make the pancake smoother.
3 cups of ponni rice
1 cup urad dal
Soak the rice and urad dal together overnight. Then, grind them to a fine paste (I use the blender), add salt, and leave it to ferment 24 hours.
You will see that is fermented when the batter has bubbles.
Place the batter into greased idli molds (brush them with oil), and steam it over boiling water. The holes of the idli molds will make the steam to go through and cook the idlis.
You have to place the idli tray in a pot with boiling water (only 3 cmc of boiling water). Cook it until firm, which is usually 8-10 minutes.
You will know that the idlis are cooked when they rise and are not soft.
When they are warm, take them out of the idli molds......and serve them with sambar
Homemade idlis must be very fresh and delicious. What is ponni rice?ReplyDelete
Ponni rice is a variety of rice from South of India. It is very easily digested, ideal for diabetics, and ferments very well since idli and dosa are fermented foods.....Abrazotes, MarcelaDelete
You did the right thing. Eat the food and don't worry about pictures!ReplyDelete
Oh this sounds amazing! I know I saw the previous post but I'm happy to see another version of the dish. Is it a special rice?ReplyDelete
Yes. It is a special rice, but not expensive one. Ponni rice is a variety of rice from South of India. It is very easily digested, ideal for diabetics, and ferments very well since idli and dosa are fermented foods.....Abrazotes, MarcelaDelete
Aunque no caunonozco esa variedad de arroz me parece riquisimo con Los idlis recien hechos un plato muy apetecible Marcela. BesinosDelete
Absolutely yummy!! OlgaReplyDelete