Rice idly

Rice idly with variation for kanjivaram idly

cooking time 15-20 mins

Ingredients

Black gram dal – 1 cup

Par boiled rice – 3 cups

Salt -  to taste

Method

• Wash and soak rice in water for 3-4 hours and dal for 1-2 hours. Grind dal to soft fluffy paste. Grind rice to the consistency of fine rava. Mix both, add salt and enough water to get a batter of medium thickness allow to ferment overnight.
• Pour3/4 – 1 cup of water over the cooking pan.
•  Grease the idly stand with oil or ghee and fill the cups with batter.
•  When the water in the pan begins to boil, place the idly stand in it. 
• Cover the pan with the lid. Steam the idlis for  15 minutes. 
• Remove the stand from the cooker.
•  Cool slightly and ease out the idlis.
•  The extra batter can be stored in the refrigerator and used as required. 
• But remove it from the refrigerator at least half an hour before steaming idlis.