Rice idli(idly) recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 128 votes

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INGREDIENTS:

  1. Parboiled rice – 4 cups
  2. Black gram (Urad dal) - 1 cup
  3. Soda bicarbonate - 1/2 tablespoon (tbsp.)
  4. Salt - to taste

PREPARATION:

  1. Wash and soak parboiled rice, black gram (urad dal) separately overnight  or 4 to 5 hours.
  2. Grind the soaked rice for 20 minutes or until the rice is ground into a thick fine batter (When you run the batter between your fingers, it should feel like butter.). Transfer this to a bowl NOTE: you can grind rice to fine coarse as well.
  3. Now grind the Black gram (Urad dal ) to thick fine batter. (about 30 minutes) NOTE: When you run the batter between your fingers, it should feel like butter..
  4. Now add the ground Black gram (Urad dal ) to the ground rice.
  5. Now add soda bicarbonate, salt and beat well (mix well).
  6. Cover and keep aside for 7-8 hours, undisturbed. To make idli’s, do not beat the batter again.
  7. Spoon batter onto an idli(idly) stand.
  8. Heat water in idli(idly) cooker, and place stand in.
  9. Steam for 5-7 minutes.
  10. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idli’s are done.

NOTES:

  1. Total Preparation Time : Soaking Time: 7-8 hour (Grinding: 30 minutes,Fermenting: 7-8 hours,Steaming: 7-8 minutes per round.)

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