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Wednesday, August 13, 2008

Kuchulakki Idli


1 Cup White Rice

1/2 cup Boiled Rice/Kuchulakki/Brown Rice

3/4 cup Blackgram seeds

Salt to taste


Soak white rice and boiled rice together in a vessel for about 6-7 hrs. Soak blackgram seeds in an another vessel for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.

Grind soaked blackgram seeds into smooth thick paste by adding sufficient amount of water. Pour this ground batter to a vessel. Grind soaked rice coarsely by adding sufficient amount of water and pour this to the vessel containing blackgram batter. Mix it well and keep it in warm place for fermentation for about 10-12 hrs.

Add salt, required amount of water and mix it well. The consistency of the batter should be that of thick milkshake.

Wash Idli holders/cups and fill each of them with 3/4 full of batter. Steam cook Idlis for about 20-30 mins. (Don't put the weight, place one steel glass over the weight stand). Let it cool down a bit before you serve them. Serve them hot with any Sambar, Chutney. The above mentioned ingredients will serve around 15 Idlis.

Shunti Chutney

1/2 cup grated Coconut
Salt to taste
1 - 2 Red Chillies
Small grape sized Tamarind
1/2 - 3/4 inch sized Ginger/Shunti (1/2 inch sized)
1/2 tsp Mustard seeds
2 - 4 Curry leaves
1 tsp Oil

Put red chillies, 1/2 tsp oil in a pan and fry them for 1-2 mins.
Put this fried chillies, tamarind and grated coconut in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add ginger and grind them together for about 1-2 mins.Transfer this ground mixture to a vessel, add enough salt and water(If required).
Put 1/2 tsp oil, mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with any kind of dosas, Idli.