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Idli

Ingredients:

Row rice (Pachari, Idli rice): 500gm

Urad Dal (Uzhunnu paripp):200gm

Salt: as needed

Water: For grinding

Prepring batter (Uzhunnu maavu) :

Soak the rice and Dal separately for 2 to 3 hours. Wash and drain out the water from both.

Grind the rice and Dal separately using water. For 1 cup rice add approximately 1/4 to 1/2 cup water. we need a smooth and thick batter for Idli. Well grind the rice and Dal for smooth batter.

Mix the rice batter and Dal batter. Add 1 tbs(as needed) salt. Keep the batter for 7 hours minimum. Use a heavy bottom vessel to keep the mixture. Mixture will get fermented after 6 hours, so quantity will be rise.

You can add little amount of cooked rice (grind it well using mixer) to get soft idlis.

Preparing Idlis:

In Idli pot take water in it and boil it. In idli mould pour the batter and steam it for 10 to 15 minutes.

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Serve the hot idlis with chuttney and sambar….

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