Wednesday, 28 September 2011

Idly with left over rice

This is another version of idly where cooked rice is the main ingredient. These are very soft in texture as we use lots of cooked rice.
Idly with left over rice
Cooked rice – 2 cups
Rice Rava / Idly Rava – 1 cup
Urad daal (with skin)– 1 cup
Baking soda - 2 pinches

Soak urad daal for 4 hours
Grind the urad daal and cooked rice to smooth paste by adding enough water.
Wash, drain and add Rava into the ground paste along with some salt and mix every thing with out any lumps. Finally it should form thick creamy consistency.
Leave the batter for 8 hours in warm place to get fermented.
Add baking soda just before making the idly and mix the batter momentarily.
Grease the idly moulds and scoop the batter into each mould and steam for 15 to 20 minutes.

Time Management:
How I do …
Pour about 300 ml of water in the rice cooker or Idly steamer and turn on the heat.
Whilst the water is getting warm, I grease the moulds and scoop the batter into the moulds. Once the moulds are ready, place the mould stand in the rice cooker or idly steamer. In the mean time prepare chutney. Finally hot hot idlys will be served with chutney in less than 20 minutes.
Idly with Sambar and Peanut chutney

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