INGRDIENTS:
(SERVES 4)
300 G PARBOILED RICE
150 G LENTILS, HUSKED
SALT TO TASTE
OIL TO GREASE MOULDS
PROCEDURE:
1) WASH AND SOAK THE RICE FOR 6-7 HOURS, THEN GRIND
TO COARSE PASTE.
KEEP ASIDE.
2) SOAK LENTILS, DRAIN AND BLEND WITH VERY LITTLE WATER
TO OBTAIN A
THICK PASTE-LIKE CONSISTENCY. MIX THE
LENTIL PASTE, RICE FLOUR PASTE
AND SALT, SET ASIDE TO FERMENT(6 HRS).
3) GREASE IDLI MOULDS, FILL HALF-WAY WITH BATTER AND
STEAM FOR 8-10
MINUTES. A TOOTH PICK INSERTED IN THE
IDLI SHOULD COME OUT CLEAN IF
IT IS COOKED. ( IF NO MOULDS ARE AVAILABLE
THEN USE SMALL, HEAT PROOF
BOWLS AND STEAM IN A DOUBLE BOILER.)
4) DEMOULD IDLIS, PLACE ON INDIVIDUAL PLATES, DOT WITH
LENTIL POWDER
(OPTIONAL), SERVE HOT.
