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Rice
flakes Idli (Aval Idli)
Raw
rice – 2 cups
Rice flakes – aval – 1 cup
Thick curd (sour) – 1 cup
Green chillies- 10 -12
Grated coconut – ¾ cup
Bengal gram dhal – 1 tblsp
Cumin seeds – 2 tsps
Ginger -1 or 2 flakes –finely chopped
Rock salt – 2 1 ½ tsps
Oil – 5 tblsp
Black pepper – 2 tsp
Makes
about 25 idlis.
Soak
rice in enough water for 2 to 3 hours. Soak rice flakes separately
in curd for about 1 ½ hours. Grind these mixtures after soaking
along with grated coconut and chillies coarsely. Before removing
from the mixer add salt to the required amount. Add pepper, cumin
seeds and Bengal gram dhal on top of the batter. Allow the batter
to ferment for 15 – 20 hours.
Make
sure the batter is closed with a lid. The next day or after it is
fermented, add ginger, asafetida, cooking soda and a tblsp of hot
oil over the batter. Mix the batter well and steam in a pressure
cooker until it is cooked. Serve hot with coconut chutney.
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