Gur Idli is made with Gur (Jaggery) to make it a good to eat and health friendly in North Indian winters. It is sweet in taste and looks pale yellow.
Gur Idli is a tasty snack but with a bit of twist. I have added Gur (Jaggery) to make it a good to eat and health friendly in North Indian winters. I hope you would like this new combination and would try yourself too.
Gur Idli Recipe
Ingredient Metric US Imperial Instructions We will start the process by soaking the Rice in water for 3 hrs. After 3 hrs, Drain excess water from Rice and grind them to a fine paste. This is how they will come out as powder just after grinding. Grind Jaggery, Beaten Rice Chidwa and grated Coconut.Grind them to a smooth paste. Take a bowl, add Jaggery and coconut mixture along with powder Rice and Curd. Add Salt and half of 1/4 cup Milk to make a smooth paste. Mix well. Idli Mixture should have dropping consistency. Idli mixture is ready. Cover the lid of the bowl and keep it aside for 10-12hrs for fermentation. If you are making the Gur Idli in Winter season or at cold place, then you have to wrap the mixture bowl in warm cloth for faster fermentation. In warm place or in summer season, cover it with a lid and keep aside for 10 hours anywhere in your home. After about 10 hrs of fermentation, now add Cashew nuts, Raisins, Cardamom Powder and mix well. Idli mixture should not be thick, if required add 2-3 tsp of more milk to get a right dropping consistency. Take a big pan or a cooker base. It should be big enough to hold your idli stand easily. Fill cooker with water approx. 2-1/2 cups. Remember that the water level should not touch the lower base of idli holes. Heat Water on high flame. Grease the Idli stand with Oil. This is to avoid sticking of idli to the pan. Add Idli Mixture to Idli stand holes. Do remember do not over fill the Idli stand holes. In pressure cooker, heat Water for approx. 2 minutes. Keep the Idli Stand and cover the lid of the cooker. Do not use weight whistle while steaming Idlis. Close the lid of the cooker tightly while steaming. Steam the Idli for 20 minutes on high flame. Keep a check on water level. Open the lid and check inside the cooker. If the water has evaporated, add more to maintain the steam level. After 20 minutes, switch off the stove. To Check whether Idli is properly cooked or not. Poak the knife inside the Idli. If your knife comes out clean and it is not sticky, it signals Idli is ready to eat. Take out the Idli stand from the cooker. Now take out the idlis with the help of a spatula or knife from the idli stand. Idli’s are ready to serve along with Sauce of your choice or Sambhar. I hope you will make this Gur Idli and enjoy with friends and family. Thanks!!! Storage and Serving Suggestions
Gur Idli Recipe
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