Petitchef

Steamed rice cake

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
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.
L Lite Bite

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.

Photos

Steamed Rice Cake, photo 1Steamed Rice Cake, photo 2




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