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इडली | How to make Idli | Sanjeev Kapoor Khazana

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Idli is almost every desi's favourite so here's the video to make it at home. Serve it hot with sambhar and chutney.

IDLI

Ingredients

2 cups parboiled rice
¾ cup split skinless black gram (dhuli urad dal)
½ tsp fenugreek seeds (methi dana)

Method

1. Wash the parboiled rice thoroughly for 2-3 times. Add sufficient water and set aside to soak for 6-8 hours.
2. Wash split skinless black gram thoroughly for 2-3 times. Add fenugreek seends and sufficient water and set aside to soak for 6-8 hours.
3. Switch the stone grinder machine on, drain the soaked split skinless black gram and soaked fenugreek seeds and add into the stone grinder machine and grind for 3-4 minutes.
4. Drain the parboiled rice and add into the gram mixture and ½ cup water, continue to grind till a smooth batter is formed.
5. Switch the stone grinder machine off and transfer the batter into a large bowl. Mix it once with your hand, cover and set aside in a warm place to ferment for 6-8 hours.
6. Mix the fermented batter once to release the air pockets.
7. Add salt and ½ cup water and mix well. This is the idli batter.
8. To make the idlis, drizzle a little oil in each dent of the idli mould. Grease it using a kitchen paper.
9. Pour a ladleful of the batter into each dent.
10. Heat sufficient water in a steamer, place the idli moulds in it. Steam for 10-15 minutes. Switch the heat off and allow the idlis to rest for 5 minutes.
11. Take the idli moulds out, demould the idlis and arrange on a serving plate.
12. Serve hot with coconut chutney and sambhar.

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Category
HOW TO

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