Idli rice 1/2 cup Salt as needed Water to soak the rice Method:
Heat water in a sauce pan, once it is hot switch off the flame. Do not boil the water. Add the idli rice to this and cover this and keep aside for 30 minutes to 1 hour. Drain the water later and grind this into a fine paste. Add water while grinding. The rice should be finely grind and no traces of rice should be there. Transfer this into a bowl. The batter should be in the consistency of the dosa batter. Add salt and mix well. No need to ferment the batter. Pour the batter in greased idli moulds and steam this for 8-10 minutes. The making of sevai using sevai nazhi needs 2 people. One person has to hold the legs of the nazhi. Immediately take the idlis out from the mould. Dump 2-3 idlis into the nazhi hole. Remaining idlis keep it in the idli plate and place in the steamer to retain the heat. No need to switch on the pan. The heat of the idli steamer is enough. Without any delay press the sevai nazhi to get super soft sevai. Repeat the same procedure for rest of the idlis. I made in small quantity and so i got it done in 2 batches. Once one batch is done, cover the sevai using a lid or a damp cloth to prevent dryness. If planning to use for any variety sevai, add a tsp of sesame oil on the top and gently mix it.
Method with step wise pictures:
Heat water in a sauce pan, once it is hot switch off the flame. Do not boil the water. Add the idli rice to this.
Cover this and keep aside for 30 minutes to 1 hour.
Drain the water later and grind this into a fine paste. Add water while grinding. The rice should be finely grind and no traces of rice should be there.
Transfer this into a bowl. The batter should be in the consistency of the dosa batter. Add salt and mix well. No need to ferment the batter.
Pour the batter in greased idli moulds and steam this for 8-10 minutes.
Immediately take the idlis out from the mould.
Dump 2-3 idlis into the nazhi hole. Remaining idlis keep it in the idli plate and place in the steamer to retain the heat. No need to switch on the gas stove.
The heat of the idli steamer is enough. The making of sevai using sevai nazhi needs 2 people. One person has to hold the legs of the nazhi. Without any delay press the sevai nazhi to get super soft sevai.
Repeat the same procedure for rest of the idlis. I made in small quantity and so i got it done in 2 batches. Once one batch is done, cover the sevai using a lid or a damp cloth to prevent dryness. If planning to use for any variety sevai, add a tsp of sesame oil on the top and gently mix it.
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