Posted by Mrs Sivajeevan on July 27, 19107 at 17:56:55:
Ingre: 1 Cup Ulundhu (white urad dal) 1 Cup Rava (semolina) 2 tbl spoon of Aval -(optional) (this is mashed dried rice flakes) 1 tsp grinded Ginger salt to taste water as required
Method:
*Soak Urad dal in water for 4-5hrs. *Meanwhile, steam the semolina placing on a clean clothe bag, kitchen towel or clothe, in a steamer for 3/4 of an hour. (occasionaly giving it a stir) *after the urad is completely soaked grind it in a processer/grinder in almost smooth but with a few coarse here and there. Add a few spoons of water. *add the steamed semolina, salt to tast and water (if required) and make a THICK mixture. (DONT pour too much of water to the effect of pan cake mixure as this will not set the idly) *Leave it to ferment a day or over night *when your ready to cook the idly add the finely grinded ginger to the mix *spread the idly moulds with oil- using a clothe soaked in oil *Spoon it on to the idly container and steam for 15-20 minutes. (time will depend on the size of the container) Served best hot with green chilli sambol and sambar. (let me know how it came out)