Curd Idli

Ingredients

• • Rice (raw) - 2 cups
• • Black grams (dehusked) - 1 cup
• • Cumin seeds - 2 teaspoons
• • Whole black pepper - 2 teaspoons
• • Bengal gram dal - 1 tablespoon
• • Rock salt - 2 ½ teaspoons
• • Sour thick curd - 2 cups
• • Green chillies - 10
• • Cooking soda - ½ teaspoon
• • Oil - 4 tablespoons

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Method

• 1. Soak dal and rice separately for 2 hours.
• 2. Grind dal with just enough water till frothy.
• 3. Grind rice with green chillies till coarse rawa consistency.
• 4. Mix both together with sour curds and salt before removing from grinder.
• 5. Put pepper, cumin and bengal gram dal on top of the batter and close with a lid.
• 6. Allow to ferment for 15 to 20) hours.
• 7. Next day before preparing idlis, pour hot oil and soda, to the batter.
• 8. Mix well and pour on greased cooker plate, for 1 inch depth.
• 9. Steam till cooked. (Approximately ½ an hour)
• 10. Cut into squares and serve hot with coconut chutney.

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Variations

• • Finely cut coriander leaves, curry leaves and ginger can be added to the batter before steaming.

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Note

• • In all curd based idlis use thick sour curd only for better results.