Kugan's Kitchen Part 7

[kugan98]

3 idli rice 1/2 cup raw rice and 1 cup urad dal. keep it for both idli and dosa. grind it in mixie. i have grinder but never used it on my own. so afraid.

Dear Sangeetha, the measurements for the idli and dosai, always will make our head go round.

My great grandmother, and all the down line use only this measurement.


2 cups of Ponni pulungal arisi
1 cup whole urad dal
1/2 cup cooked rice
1/4 tsp of funugreek seeds
salt to taste


Soak the rice for about 5 hours.
The urad dal and funugreek seeds for an hour.

grind the urad dal till fluffy, do not use lot of water.
use the water in which you soaked the urad dal.
once done remove and keep aside.

now grind the rice with the cooked rice.
grind smooth, but little grainy.
Mix the two batter with salt, beat well with your hand.
Let it ferment for at least 8 to 9 hours.
you get super soft idlis.


NOTE, I have not tried with idli rice.
Sorry if I confused you. You can continue your own method if you feel happy.
Thanks and take care, Kugan.