Thursday, April 5, 2012


Idli batter / Idli hittu

This is my MIL's recipe.  She is a great cook and this is one of her recipes.

  • Measurements & Ingredients:
  • 1 cup of urad dal(uddina bele)
  • 2 cup of sona masoori rice (uncooked)
  • 1/4 cup of poha(avalakki )
Method:
Wash and soak all the three
ingredients in separate bowls
with water and let them sit
overnight or for 6-8 hrs.

If you are using a regular
blender/mixer, separately grind each soaked ingredient and then mix all the three batters in a big bowl.  If using a wet grinder, you can grind all the 3 ingredients together.  Add enough water for grinding but not too much that the batter is too liquid.  When compared to dose batter, idli batter must be thicker.  (As shown in this picture)


Make sure to put it in a large container because after it ferments, the batter will rise.  So there should be enough place for it to rise but not spill out.After 6-8 hrs of fermentation, add salt and mix well and pour the batter in the idli plates which are greased with oil. (This--> picture is the batter after fermentation)


I use a pressure cooker to cook idlis.  But do not use the weight to stop pressure.  Turn on the stove to medium high and when the pressure starts releasing, start the timer for 8 mins.  After 8 mins switch off the stove and let it cool for a minute or so. 
Take out the idli plates and let it cool out for 2-3 mins before scooping the idlis out.

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