Iddly

Preparation :30
Cook :30
Total Time :601 hours
Servings :

Ingredients :

1 cup urad dal (split black lentils)
2 cups rice (chawal) (ponni rice)
1 tsp fenugreek (methi) seeds
3 tbsp sesame (til) oil
1 cup steamed rice
salt to taste

Method :

Soak urud dhal and fenugreek seeds together for 6-8 hrs.Soak the rice separately for 6-8 hours.Wash and grind the dhal with the cooked rice & yellu oil to a smooth, airy, fluffy batter using a little water, now add the rice after washing well to the batter & continue to grind till the rice/dhal batter resemble a few fine rava texture, remove from grinder,Put into a vessel add salt mix well - leave to ferment.Keep the batter in a warm place -
To make iddly’s
To make iddly’sTake the idle vessel, fill it with 4-6 cups of water & place on heatTake the idly trays grease it with yellu oil, pour a ladleful of the batter into greased moulds,Place these mould into the idly vessel cover the vesset & leave to cookOnce you find steam escaping from the cover, lower the flame & leave to cooker for 10 minutesRemove from heat & leave to cool down for 5-7 mins.Then open the vessel, remove the trays, sprinkle with cold water, take a flat spoon & remove the iddlys from the dent’s place in a plate drizzle a little ghee on each iddly & serve with chutney’s/sambar/iddly mulagai podi