Skip to content Skip to sidebar Skip to footer
Home / idli / ponni / recipe / rice

Ponni Rice Idli Recipe

Post a Comment
Table of Contents [Show]

Deluxe Ponni Rice Manufacturer in Namakkal Tamil Nadu India by Sree Sellandiamman Rice Mill ID
Deluxe Ponni Rice Manufacturer in Namakkal Tamil Nadu India by Sree Sellandiamman Rice Mill ID from www.exportersindia.com

Description

Ponni rice idli is a South Indian breakfast dish that is light, healthy, and easy to make. The idlis are made from a batter of ponni rice and urad dal, which is naturally fermented to give it a tangy and savory flavor. This dish is a great way to start your day as it is low in calories, high in fiber, and packed with essential nutrients.

Prep Time

The prep time for ponni rice idli is about 6-8 hours, which includes soaking the rice and urad dal, grinding them into a batter, and fermenting the batter.

Cook Time

The cook time for ponni rice idli is about 15-20 minutes.

Ingredients

  • 1 cup ponni rice
  • 1/2 cup urad dal
  • 1 tsp fenugreek seeds
  • 1 tsp salt
  • Water (as required)

Equipment

  • Mixie or grinder
  • Idli steamer or pressure cooker
  • Idli plates

Method

  1. Wash the ponni rice and urad dal separately and soak them in water for 4-6 hours.
  2. Soak fenugreek seeds along with urad dal.
  3. Drain the water and grind the urad dal and fenugreek seeds in a mixer or grinder until smooth and fluffy.
  4. Grind the ponni rice into a slightly coarse batter in a mixer or grinder.
  5. Mix both the batters together and add salt. Add water if needed to make a thick batter
  6. Cover and let it ferment for 4-6 hours or overnight.
  7. Grease the idli plates and pour the batter into them.
  8. Steam the idlis in a steamer or pressure cooker for 15-20 minutes on medium flame.
  9. Once the idlis are cooked, let them cool for a few minutes before removing them from the plates.
  10. Serve hot with your favorite chutney and sambar.

Notes

  • Make sure the batter is not too thin or too thick, as it affects the texture of the idlis.
  • Do not add too much water while grinding the batter, as it can make the idlis hard.
  • Always use fresh ingredients for better taste and flavor.
  • Use a clean and dry container for fermenting the batter.

Nutrition Info

  • Serving size: 1 idli
  • Calories: 39
  • Protein: 1g
  • Carbohydrates: 8g
  • Fat: 0.2g
  • Fiber: 1g

Recipes FAQ

What is ponni rice?

Ponni rice is a type of short-grain rice that is widely used in South India. It is known for its soft texture and subtle flavor, which make it ideal for making idlis, dosas, and other South Indian dishes.

Can I use any other rice for making idlis?

Yes, you can use any other short-grain rice such as sona masuri, idli rice, or parboiled rice for making idlis. However, the texture and flavor may vary slightly.

Can I skip the fenugreek seeds?

Fenugreek seeds are added to the batter for better fermentation and to give a slight sour taste to the idlis. However, if you do not have fenugreek seeds, you can skip them.

Recipe Tips

  • Use a wet cloth or tissue paper to wipe the idli plates before greasing them. This helps to remove any excess water or moisture from the plates.
  • Always steam the idlis on medium flame. Steaming on high flame can make them hard.
  • If the batter is too thick, add a little water to adjust the consistency.
  • Leftover idlis can be stored in the refrigerator for up to 2-3 days. To reheat, steam them for a few minutes or microwave them for 30 seconds.

Post a Comment for "Ponni Rice Idli Recipe"