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Kerala style Idly
Published On: 30 Mar 2011
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
Bengali: Laban / Noone
Soak rice, urad dhal and fenugreek for few hours.
Grind all those together and make a batter.
Grind the cooked rice, then add to the batter and keep it for 6-8 hours.
Add required salt before cooking.
Boil water in an idly steamer and pour the batter to the idly pan. Cover it with the lid and cook until done.
Serve it with chammanthi/sambar.
Thanks for this recipe. Idli is my favorite. Nadan cuisine is very nice too. I have just begun the initial soaking process. I am pretty sure it's going to be great.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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