Idli (Mangalorean style)
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Idli (Mangalorean style)

I had this idli for the first time in BTM. I had been searching around for the recipe. Tried something from online. Didnt quite work out. Recently we went to this restaurant, Tom's near Richmond, who served this idli, Sanna. Yum!!! They are the fluffiest & the softest idli.

Anitha Raju

Ingredients

20-piece
  1. 1.5 cups rice Idli
  2. 0.5 cup raw rice (i used sona masuri rice)
  3. .25 cup urad dal
  4. 1 tsp yeast
  5. 1/2 sugar spoon
  6. to taste salt

Method

20 mins
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    Soak the rice & urad dal separately overnight.

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    Grind urad dal first. Once its soft, add rice. If you are using the mixie, make sure you add a little at a time with a little water, else it might get short. I used home grinder.

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    On the side mix yeast, sugar in luke warm water. Keep it aside for 5mins.

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    Add the yeast into the batter, and also a little salt.

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    And keep it overnight/(till it ferments) in a vessel. Keep in mind the batter will rise overnight, so use an appropriate tall vessel.

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    Once risen, dont stir the batter, because the idli will become flat.

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    Scoop & steam the idlis in an idli steamer.

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