IDLI IN BUENOS AIRES

IDLI RICE 4 CUPS  (Arroz tipo Largo fino)
URAD DAL 1 CUP  (Porotos alubia small)
RICE FLAKE |PREVIOUS DAYS RICE A FISTFUL
WATER AS NEEDED
SALT AS NEEDED

METHOD:

• Wash rice , urad dal and poha soak them in enough water for 4 hours. Even soaking overnight is also ok, but 4 hours is more than enough.
• After 4 hours drain the water and add the soaked rice, urad dal and poha into the wet grinder. Do not discard the water. You can use it for grinding.
• Grind this into a smooth batter adding water in regular intervals.
• Adding water is so important as this will help in bringing out soft idlis .
• Keep it in a container and allow it to ferment for 8 to 10 hours.
• The fermentation time depends on the outside temperature as if it is very hot you get it fermented soon, whereas in rainy season this will take extra 2 hours.
• Normally i soak for idli in the morning around 5 0 clock and grind at 9 pm.
• I allow it to sit overnight and make idlis for next day breakfast.

People living in Buenos Aires : 

• As we dont get the idli rice, We can use the Arroz tipo largo fino (Dry fry in tawa) donot let it go brown. It should become white. Do this step in low flame.

• Instead of urad dhall, We can use Porotos Alubia (small) This you should soak overnight* and grind it smooth.

* Any doubt : Contact me directly :-)