Ingredients:
Purboiled Rice 3 Cups
Urad Dal 1 Cup
Salt 3 Tea Spn
Preparation:
Soak rice for three hours and Urad dal for one hour in water. Then first grind urad dal with wet grinder adding water little by little(mostly it will take 30 minutes) and then keep it in a vessel. Then grind rice like fine rawa and add with urad dall dough and mix with salt. You have to keep it in a big vessel. The dough should come only for half level in that vessel. Keep it aside for 15 to 16 hours. Then next day in oil greased idly plates you can pour(in each cup you have to pour the dough only 3/4th of the size of the cup) and steam it in cooker for 10 to 15 minutes in medium flame. If you keep full flame the water will come into the idly plates and the idlis will become sticky. Then take the idly plates from the cooker wait for 1 or 2 minutes and remove it from plate. You take water in a cup, then dip the spoon in that water and take the idlies from the plate and you can keep it in hot box.
Purboiled Rice 3 Cups
Urad Dal 1 Cup
Salt 3 Tea Spn
Preparation:
Soak rice for three hours and Urad dal for one hour in water. Then first grind urad dal with wet grinder adding water little by little(mostly it will take 30 minutes) and then keep it in a vessel. Then grind rice like fine rawa and add with urad dall dough and mix with salt. You have to keep it in a big vessel. The dough should come only for half level in that vessel. Keep it aside for 15 to 16 hours. Then next day in oil greased idly plates you can pour(in each cup you have to pour the dough only 3/4th of the size of the cup) and steam it in cooker for 10 to 15 minutes in medium flame. If you keep full flame the water will come into the idly plates and the idlis will become sticky. Then take the idly plates from the cooker wait for 1 or 2 minutes and remove it from plate. You take water in a cup, then dip the spoon in that water and take the idlies from the plate and you can keep it in hot box.
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