Topic started by Maya Varma (@ 213.42.0.242) on Tue Feb 26 02:09:47 .
Roasted raw rice flour 2 cups
Coconut grated 1½ cup
Jeera ½ teaspoon
Sugar 3 tablespoon
Salt ½ teaspoon
Ghee 1 tablespoon
Water 1 cup
Yeast ferment:
Dry yeast 1 teaspoon
Sugar 1 teaspoon
Lukewarm water ¼ cups
Mix yeast with sugar. Pour lukewarm water, mix and keep aside to ferment (until froth appears on the surface).
Mix rice flour and yeast ferment and knead into a soft dough. It must be kneaded well for at least 10 minutes. Grind coconut, jeera and sugar and add it with water to the dough to make it a stiff batter . Keep it over night.
Add salt and mix well. Grease a cake dish or round bottomed aluminium vessel well with ghee. Pour the batter into it up to the half way mark. Keep it in an iddli steamer and cook for 20 minutes. Take it out from the steamer. Loosen the sides with a knife and cut it into pieces.
