Kovai Special Double Rice Idli with Palladam Special Thakkali ( Tomato ) Kuruma

Kovai Special Double Rice Idli 

Very soft, very porous, melt in the mouth Idli. An ideal breakfast dish. This is my grandmother Kamali’s special recipe. Her special formula. I am very happy to share this recipe with you all.

Double rice Idli , Both Idli rice and raw rice is used. Stays soft for a longer time. A sheer tiffin box special. Do try and enjoy.

Ingredients

Idli rice – 1 and 1/2 cups

Raw rice – 1 and 1/2 cups

Urad dhal – 1 cup

Salt to taste

Water – sufficient amount to grind the Idli batter

Method

Wash the urad dhal. Soak in sufficient water for 2 hours. Mix both the idli rice and raw rice together. Wash and soak in sufficient water for 2 hours. Drain the urad dhal. Grind it in a wet grinder to a fine paste. Sprinkle water from time to time and grind it for 20 minutes. Transfer the ground urad dhal paste in a bowl. Next, drain the rice. Grind it in a wet grinder to a fine paste with required amount of water. Mix both the ground dhal and the ground rice gently. Add salt to taste. Mix the batter gently with your hands. Cover and leave it aside for8 hours to ferment. Make idlis. Serve hot.

Chef’s Tips

1) While grinding the urad dhal batter in the wet grinder, sprinkle chilled water to get a soft fluffy batter.

2) For white, soft idlis, grind the urad dhal and rice separately and then mix them together with salt to taste.

3) If you soak urad dhal and rice together and grind them together, the colour of the idli will be creamish.

 

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