{"id":292,"date":"2009-10-23T04:26:35","date_gmt":"2009-10-23T12:26:35","guid":{"rendered":"http:\/\/www.thezeal.com\/cooking\/?p=292"},"modified":"2009-10-27T04:01:59","modified_gmt":"2009-10-27T12:01:59","slug":"idli","status":"publish","type":"post","link":"https:\/\/www.kaizen.ist\/cooking\/idli\/","title":{"rendered":"Idli"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Parboiled Rice &#8211; 4 cups<\/li>\n<li>Whole Urad Dal &#8211; 1 cup<\/li>\n<li>Fenugreek seeds &#8211; 1\/4 tsp<\/li>\n<li>Salt &#8211; 1 1\/2 tbsp<\/li>\n<\/ul>\n<p><strong>Method:<br \/>\n<\/strong><br \/>\nSoak all the ingredients (except salt), rice and dal+fenugreek separately for about 4 hours. Then wet grind them separately pouring enough water to make a thick batter. Then, mix both batters (from rice &amp; dal) and add the salt and mix well and set aside to ferment (the batter will rise about 1\/2 inch to an inch). Under normal tropical weather conditions, this should take around 10-12 hrs. In colder conditions, it might take longer. Don&#8217;t allow to ferment longer. The batter will turn sour.<\/p>\n<p>Once the batter is fermented, mix well again, adding a pinch of baking soda dissolved in few tsp of water. Pour the batter into the idli moulds and steam them in a pressure cooker (without putting the weight in the cooker) for about 10 min. Remove from cooker and keep aside for a few minutes and then remove the idlis from the moulds and serve. Can be served with any type of chutney, curries or sambhar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Parboiled Rice &#8211; 4 cups Whole Urad Dal &#8211; 1 cup Fenugreek seeds &#8211; 1\/4 tsp Salt &#8211; 1 1\/2 tbsp Method: Soak all the ingredients (except salt), rice and dal+fenugreek separately for about 4 hours. Then wet grind them separately pouring enough water to make a thick batter. Then, mix both batters (from [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[],"class_list":["post-292","post","type-post","status-publish","format-standard","hentry","category-idlis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Idli - Priya&#039;s Food Bites<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kaizen.ist\/cooking\/idli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Idli - Priya&#039;s Food Bites\" \/>\n<meta property=\"og:description\" content=\"Ingredients: Parboiled Rice &#8211; 4 cups Whole Urad Dal &#8211; 1 cup Fenugreek seeds &#8211; 1\/4 tsp Salt &#8211; 1 1\/2 tbsp Method: Soak all the ingredients (except salt), rice and dal+fenugreek separately for about 4 hours. 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