write the ingredients used to the prepare idli
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Main ingredients used for preparing idli are:-
1.black gram or urad dal
2.Black lentils, Rice
3.fenugreek seeds (methi)
Idli is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. The mixture is allowed to ferment prior to being steamed in an idli steamer. They are traditional to Southern India and are most often eaten with sambar.
To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (urad dal, Vigna mungo) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavour. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch. The finished idli batter is put into greased moulds of an idli tray or "tree" for steaming. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). A more traditional method is to use leaves instead of moulds.
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1.black gram or urad dal
2.Black lentils, Rice
3.fenugreek seeds (methi)
Idli is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. The mixture is allowed to ferment prior to being steamed in an idli steamer. They are traditional to Southern India and are most often eaten with sambar.
To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (urad dal, Vigna mungo) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavour. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch. The finished idli batter is put into greased moulds of an idli tray or "tree" for steaming. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). A more traditional method is to use leaves instead of moulds.
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Answer:
making idli batter
Drain the soaked urad dal. ...
Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. ...
Remove the urad dal batter in a bowl and keep aside.
Grind the rice in batches to make a smooth batter.
Mix both the batters together in a large bowl or pan.
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