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Wednesday, January 24, 2007

Idli / Idly / Iddenlu


A staple South Indian breakfast made with ground rice flour and black lentils with water and methi seeds. The batter is then allowed to ferment for an overnight before the idli’s are made. If the proportion of the rice and lentils are exact, you get the perfect batter the work is almost done. Do not overook the idli’s since it may turn hard. Enjoy idli with sambar and Coconut Chutney.



Click here for Idli / Idly / Iddenlu Recipe

1 comment:

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