TAMILNADU IDLY

I borrowed this recipe from one of my friend Krishnaveni,who happens to be from

Tamilnadu. Thats why the name 'Tamilnadu Idly'.Its been like 6-7 months that i

havn't prepared idly's at home ,as i have the habit of making idly's with idli rava only.

As i do most of my shopping in the nearby stores ,i've become so lazy to go to an

Indian store just for that .So me and my husband ate Dosas/others only on the

weekend. So one fine day ,when i happened to tell all this to her she revealed the

secret of making this idly.


INGREDIENTS:

Urad Dal------------ 3/4 cup of standard US measuring cup

Raw Rice------------2 cups of standard US mesuring cup

Cooked rice---------1/2 cup (left over rice would be good)

Salt------------------to taste



DIRECTIONS:

1.Wash and soak Rice,Dal seperately for 6-8 hrs a day before u plan to make idlies.

2.Just an hour before grinding the dal place it in the refrigerator along with water or either grind with cold water. Its just a tip she gave me and i followed...

3.Grind dal and raw rice+leftover rice seperately with less water to get a thick consistency and check it .You shouldnt feel any grainy particles if touched.

4.Transfer both of them into a deep vessel and and mix well with hand. The batter should be placed in a warm place like oven rack overnite to be able to ferment nicely.

5.In the morning the batter rises nicely.Just add salt and mix well. Fill enough water in the idly container and let it come to boil.

6..Smear the idly plates with oil and place required quantity of batter into the moulds one after another.

7.After filling all the plates place the stacked plate arrangement in the idly cooker with boiling water.

8.Cook for 10-15 mins covered or till the whistle comes to play. Turn off and let idlies tray stand aside for 5 mins before taking them out.

9. Scoop out the idlies one by one using a spatula and serve with any chutney of your choice.

RAVA IDLY

INGREDIENTS:

Semolina/sooji/ rava-----------------1 cup of Standard US measuring cup

Thick Yogurt--------------------------1 cup of Standard US mesuring cup

Water----------------------------------1/2 cup of standard mesuring cup (depends)

For Tempering:

Jalapenos-------------------------------1

Ginger----------------------------------1/2" piece crushed

mustard seeds-------------------------1/2 tsp

Channa dal-----------------------------1 tbp

Cashews--------------------------------6-7

Butter-----------------------------------4 tbp(can use oil)

Curry leaves----------------------------few

Coriander leaves-----------------------few

DIRECTIONS:


1.Heat butter/oil in a pan and add all the ingredients listed in tempering section and Saute for 2 mins then add sooji/rava to it.

2.Roast for few mins then turn off and transfer them to a mixing bowl and let them cool down.

3.Now add cup of thick yogurt,enough salt,1/8 tsp soda to the roasted rava. Mix well and see if water is required.keep aside for 30 mins covered.

4.Since the sooji absorbs liquids ,the mixture gets thicker after 30 mins.Accordingly add water to make it come to idly batter consistency.

5..Pour required water in idli container and let it come to boil. Meanwhile graese the idli pans with butter and pour the batter into molds.

6.Fill it to a level and Now place the idli plates section in the boiling idli container and cover.

7.Cook for 10 mins then see if cooked. Turn off and let it rest aside for 2-3 mins and then remove them from the plates with a spoon and transfer to hotpack container.

8.Serve immediately with ur own chutney..To get soft idlis add less soda no more than 1/2 tsp.Use more butter for greasing the plates.