- Steamed rice cake
Steamed rice cake
Ingredients
Number of serving: 4
1 cup of fermented idly batter
1 tablespoon of Bulgar (dalia/broken wheat)
1 teaspoon of curd
Preparation
- Soak 1 tablespoon of bulgar in the curd for 10 minutes.
- Mix in the rest of the ingredients, take an idly mould, grease it lightly with oil.
- Pour a ladle the above mixture in the moulds.
- Pour a cup of water in the pressure cooker and keep it on the stove, let the water start boiling.
- Put the Idly mould in the pressure cooker and steam at high flame for 10 to 12 minutes.
- Off the flame and check the idlies, it should be firm to touch.
- Take out the mould and let it cool before removing the Idlies.
- Serve hot with coriander chutne or any other accompaniment of your choice.
Observations:
Note: Bulgar idlies take a little longer time to get cooked than the normal white idly which can be cooked in 7 to 8 minutes.
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