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Cooked Rice Idli: Ingredients

This recipe provides instructions for making cooked rice idlis. Soaking urad dal and rice overnight allows the batter to ferment, imparting a soft and fluffy texture to the idlis. The cooked rice adds whiteness and creaminess to the idlis. Thoroughly mixing the rice batter and idli rava is key to ensuring the idlis cook properly when steamed for 15 minutes.

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Fenil Shah
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102 views1 page

Cooked Rice Idli: Ingredients

This recipe provides instructions for making cooked rice idlis. Soaking urad dal and rice overnight allows the batter to ferment, imparting a soft and fluffy texture to the idlis. The cooked rice adds whiteness and creaminess to the idlis. Thoroughly mixing the rice batter and idli rava is key to ensuring the idlis cook properly when steamed for 15 minutes.

Uploaded by

Fenil Shah
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Cooked Rice Idli

Like poha, cooked rice also imparts a velvety soft texture to idlis. It also boosts the whiteness, making the idlis truly irresistible. You cant go wrong with this cooked rice idli recipe, if you ensure that you mix in the idli rava well. Soaking Time: 2 hours. Preparation Time: 20 mins Fermenting Time: Overnight. Cooking Time: 30 mins Makes 20 servings Ingredients 1/2 cup urad dal (split black lentils) 1 cup steamed rice (chawal) 1 cup rice semolina (idli rawa) salt to taste oil for greasing

Method 1. Wash and soak the urad dal for at least 2 hours in lukewarm water. 2. Grind it into a smooth batter along with the cooked rice. 3. Wash the idli rava and add it to the batter along with the salt. (after adding the idli rava, whip the mixture thoroughly so as to mix it well with the batter). 4. Mix well, cover and set aside overnight for fermenting. 5. Spoon out the batter into greased idli moulds and steam for 15 minutes. 6. Serve hot with a chutney of your choice.

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