Very healthy item can be eaten as snacks or as main meal , just by changing the accompanying side dishes.Only problem is that you have to start the preparation a day earlier ,as the batter has to ferment for at least 6- 8 hours.
1...rice broken into semolina (suji, rawa)------------------------------------1 cup
(not rice powder,use washed & dried boiled rice, not atap or basmati rice)
(shops in Bangalore sells rice rawa packets)
2...split black gram (urad ,kalai dal)-----------------------------------------quarter cup
3...thick beaten rice (poha, chirrey ,churra )--------------------------------quarter cup
4... salt----------------------------------------------------------------------2 tsp
5...oil for greasing the idli moulds --------------------------------------------little
Above quantity will make about 20 medium size or 30 small size idlis or dumplings.
Wash 1, 2 & 3 & soak in water separately for minimum 2 hours.
Drain water from soaked 1, 2 & 3.
Grind the split gram (2 ) to a smooth paste with little water.
Into the paste blend in 1 & 3 ( in the grinder ).
Now keep this mixture covered for 6-8 hours to ferment in a warm place.
Add salt & mix well.
Heat a cup of water in a pressure cooker ( on gas or electric stove ) or in a microwave safe steamer (in a microwave ) to boiling point.
Meanwhile put 2 tbsp of fermented batter in each of the idli moulds (metal ones for stove , microwave safe ones for microwave ). Put the moulds in pressure cooker or microwave steamer , cover with lid, but do not put the weight valve on the pressure cooker lid.
Pressure cooker will take 10 minutes on medium heat.
Microwave will take 3 minutes when kept on high.
Let stand for 3-5 minutes in both method.
Then take out the moulds & unmould.
Serve them hot with any of your favourite pickle or chutney or sambhar (a urad dal or arhar or split red gram preparation with vegetables , tomatoes & special spices ).
After you have become expert in making these dumplings , you can make variations by simply adding some green peas or carrot pieces.
1...rice broken into semolina (suji, rawa)------------------------------------1 cup
(not rice powder,use washed & dried boiled rice, not atap or basmati rice)
(shops in Bangalore sells rice rawa packets)
2...split black gram (urad ,kalai dal)-----------------------------------------quarter cup
3...thick beaten rice (poha, chirrey ,churra )--------------------------------quarter cup
4... salt----------------------------------------------------------------------2 tsp
5...oil for greasing the idli moulds --------------------------------------------little
Above quantity will make about 20 medium size or 30 small size idlis or dumplings.
Wash 1, 2 & 3 & soak in water separately for minimum 2 hours.
Drain water from soaked 1, 2 & 3.
Grind the split gram (2 ) to a smooth paste with little water.
Into the paste blend in 1 & 3 ( in the grinder ).
Now keep this mixture covered for 6-8 hours to ferment in a warm place.
Add salt & mix well.
Heat a cup of water in a pressure cooker ( on gas or electric stove ) or in a microwave safe steamer (in a microwave ) to boiling point.
Meanwhile put 2 tbsp of fermented batter in each of the idli moulds (metal ones for stove , microwave safe ones for microwave ). Put the moulds in pressure cooker or microwave steamer , cover with lid, but do not put the weight valve on the pressure cooker lid.
Pressure cooker will take 10 minutes on medium heat.
Microwave will take 3 minutes when kept on high.
Let stand for 3-5 minutes in both method.
Then take out the moulds & unmould.
Serve them hot with any of your favourite pickle or chutney or sambhar (a urad dal or arhar or split red gram preparation with vegetables , tomatoes & special spices ).
After you have become expert in making these dumplings , you can make variations by simply adding some green peas or carrot pieces.
