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This was my reaction!
Mallige Idli/ Jasmine Idlis
- 1 cup urid dal / split black lentils, dehusked
- 1 cup beaten rice /poha /avalakki
- 2 cups rice (I used sona masuri)
- 1/4 cup curd should not be very sour
- salt to taste
- Soak the urid dal and the rice at least 3-4 hours.
- Soak the poha at least 2 hours before grinding.
- After it is soaked, make a fine paste of urid dal.
- Grind the rice into a coarse paste then half way through add the soaked poha and grind. It should be rough paste.
Use minimum water.
- Add the curds (see notes below) and mix the two pastes. Your batter must be a little thicker than normal idli batter.
- Let it ferment overnight.
- Next day add salt and mix the batter well.
- Make the idlis as usual. That is grease the idli moulds and steam them, that means do not use the vent, in the
pressure cooker for 20 minutes.
- In the case of this idli use a big tablespoon full of batter only. They fluff up so much!
- The actual instructions were,”If the weather is cool, add the curd to the mixture and allow it to ferment overnight.
If the weather is hot/humid add the curd, one hour before preparing the idlis.” I added the curd in the night
itself as I did not fancy waking up one hour early just to mix the curd!
- Idli/ Steamed Rice Cakes.
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- Jowar Rava Idli
- Spicy Corn and Cabbage Rava Idli
- Khushboo Idli
The basic idli can be magically transformed! How?
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