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Idli | Geeta’s Heritage Cooking | Sanjeev Kapoor Khazana

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Hiya! Today we will discuss about Idli | Geeta’s Heritage Cooking | Sanjeev Kapoor Khazana



Make delicious Idlis the authentic way

IDLI

Ingredient

1 cup parboiled rice (ukada chawal)
½ cup skinless split black gram (dhuli urad dal)
1 tsp fenugreek seeds (methi dana)
Rock salt to taste
Sesame oil for greasing + drizzling
Coconut chutney to serve
Sambhar to serve

Method

1. Soak parboiled rice, split black gram, fenugreek seeds in sufficient water in separate bowl for 10-12 hours. Drain and grind individually to a smooth paste.
2. Combine together rice paste, skinless split black gram paste and rock salt in a bowl, mix well, set aside to ferment for 10-12 hours.
3. Heat 1½ cups of water in idli steamer. Grease idli mould with sesame oil and pour a ladleful of batter in the mould and tap it once.
4. Place the idli mould in the steamer, cover and cook for 10-15 minutes. Remove from steamer and drizzle a little sesame oil on top.
5. De-mould and serve hot with coconut chutney and sambhar.

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Idli | Geeta’s Heritage Cooking | Sanjeev Kapoor Khazana

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