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IDLIS IN THE U.S.A. Recipe

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This recipe for IDLIS IN THE U.S.A. is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups sona masoori rice (chawal)
1 cup converted rice [uncle Ben's] brand
1 1/4 cups urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1 tsp curds (dahi)
Directions:
Directions:
Idlis are so easy in India but after coming to the U.S. we faced a lot of problems, tried a lot of recipes but this one worked all the time.

MAKING TIME:
Soaking Time: 2- 3 hours
Grinding: 20 minutes
Fermenting: 7-8 hours
Steaming: 7-8 minutes per round.
Makes: 50-55 idlis


METHOD

Having soaked both rice and dal separately, wash well with plenty of water.

Grind dal to a very fine paste.
Grind rice till fine grains are left (like very fine semolina).

Mix both rice and dal together after grinding.
Salt, a teaspoon of yogurt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed.

To make idlies, do not beat the batter again.
Spoon batter onto an idli stand.
Heat water in idli cooker, and place stand in.
Steam for 5-7 minutes.

Insert a clean matchstick (back end) or a skewer.
The skewer should come out clean if the idlis are done.

Recipe courtesy of Pastor Chacko Thomas
The Indian Pentecostal Church of God [VISITOR]
chacko.thomas2013@gmail.com
Number Of Servings:
Number Of Servings:
50-55 idlis
Preparation Time:
Preparation Time:
See recipe for details
Personal Notes:
Personal Notes:
“Behold, happy is the man whom God corrects; Therefore do not despise the chastening of the Almighty.
~ Job 5:17

 

 

 

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