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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 - take the idle vessel, fill it with 4-6 cups of water & place on heat – take 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 vessel & leave to cook – once you find steam escaping from the cover, lower the flame & leave to cooke for 10 minutes – remove 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
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