The idli is the most common dish in South India.Idli is eaten as a breakfast or a snack with several accompaniments like chutneys, sambar, or mixtures of crushed dry spices such as milagai podi.
A variety of idlis are experimented these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.
Ingredients:
Urad Dal - 1 1/2 cups
Fenugreek seeds - 1 tsp
Salt to taste
HOW TO MAKE IDLI
1)Wash and soak rice and urad dal separately for 3 to 4 hours along with fenugreek seeds. 2)Grind the urad dal and rice separately and mix them well. 3)Allow the batter to ferment overnight. 4)Grease the idli mold with oil and pour the batter to these molds. 5)Steam it in the idli steamer for 10 minutes. 6)Serve hot with Chutney and Sambar. |
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