Steamed rice cake

Ingredients

• 1 cup of fermented idly batter
• 1 tablespoon of Bulgar (dalia/broken wheat)
• 1 teaspoon of curd
• salt as desired

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.

Questions

Photos of members who cooked this recipe