Tuesday, June 23, 2009
Varieties of tiffin - Idli, Idly
VARIETIES OF TIFFIN
1.IDLI-1
Ingredients
- Blackgram dhal - 1/2 cup
- Parboiled rice - 1 and a half cup
- salt - 1 and a half tsp
- fenugreek - 1 tsp
Soak dhal and rice separately for 3-4 hrs. Soak fenugreek with the dhal itself.(Wash them twice or thrice before soaking). Grind rice into a rough mass. The
n grind dhal till it becomes very smooth and soft. Mix it with the rice mass. Add salt and mix well. Use a big vessel to keep the batter, because when it ferments it will increase in volume.
n grind dhal till it becomes very smooth and soft. Mix it with the rice mass. Add salt and mix well. Use a big vessel to keep the batter, because when it ferments it will increase in volume.Next day, prepare and steam idlies in pressure cooker or idli vessel or idli cooker in a idli plates.
You can also make mini idlies using this batter. The right combination for this idli is sambar. You can prepare any chutney for this.
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