Prep 15 hrs
Cook 20 mins
South Indian deliciously light rice cakes eaten with sambar and coconut chutney. Check out sambar and coconut chutney on Recipezaar.
- Rinse rice and dal and soak in water for about 2-3 hours.
- Grind mixture in a blender, adding enough water to make paste. Add salt and keep it aside to get sour for 12 hours.
- Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
- Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid.
- Cook on high for about 20 minutes.
- Remove the plates from the vessel and remove the idlis.
- Pour 2 tsp of sesame oil while serving.
- Side dish - Sambar, dosai milagai powder, and coconut chutney.
Good recipe, but the ingredients could be clarified. The ingredients say "par-boiled cooked rice". I suspect this just means regular parboiled rice out of the bag, right?
Usually idli batter is made from either raw rice or parboiled rice (which looks pretty much like raw rice). Parboiled rice is rice that was partially boiled and then sun dried before dehusking and packaging. Supposedly this process (1) causes some of the nutrition from the husk to go into the rice grain; (2) changes the starch so that it cooks more quickly; (3) makes softer idli than raw rice does.