Idly rice – 3cup
Boiled rice – 1cup
Urad dal – 1/2cup
Salt- as required
Coconut – 1/2cup (grated)
Steamed rice – 1/2cup
Yeast – 1tsp
Sugar – 2tbsp
Wash and soak the Boiled rice, idly rice and urad dal separately for 3-4 hours. Once done grind together along with coconut and steamed rice into a smooth paste using a blender.
In the meantime, activate the yeast by adding warm water, allow to rest for 5minutes.
Add the activated yeast into the batter. Mix well along with salt and sugar. Keep aside and allow it to ferment for 5- 6 hours .
Grease the small mould with coconut oil. Pour the batter into the greased idly mould.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Add water to the pot and place the batter filled mould into the pot.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Idly’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 15 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Transfer the steamed sannas to a plate.
Hot Sanaas is ready to serve with curry.