November 23, 2008

Idli

Idli is mostly eaten as breakfast or tiffin and is usually served with a variety of chutneys and sambhar. It is a popular recipe and Southern Indians have brought this recipe wherever they have settled throughout the world. The idli batter is made of urad dal(whole or split) and rice rava (cream of rice, rice suji) with a proportion of 1:2.

Serves - 4 people

 

Ingredients for preparation : 

Urad dal - 1 cup
Idli rawa - 2 cups
Fenugreek seeds - 1 tbsp
A pinch of baking powder

Method :
  1. Soak the urad dal for about 8-10 hrs. (I usually soak them in the morning around 8-10 a.m).
  2. After the 8-10 hrs of soaking grind the urad dal into a nice paste.The more soft the urad dal is the more soft idlies will be. While grinding add the fenugreek seeds to it.
  3. Mix the paste with the idli rawa without forming any lumps.
  4. Now this batter needs to be fermented so that it can be ready to make idlies.So, keep it covered and leave it for overnight fermentation for about 6-8 hrs.
  5. Next day morning, the idli batter will look fermented and is ready to use.
  6. Add a pinch of baking powder and salt.
  7. Now take the idli plates, pour spoonfuls of batter and fill the plates with idli batter.
  8. Place these filled idli batter plates in a vessel with boiling water. Cover it tightly and cook them on steam for about 15-20 mins.
  9. After which let them cool for a min and remove the idlies using a spoon.
  10. Serve hot with your favorite chutney or sambhar.

2 comments:

Sharmi said...

hmmm Idly/chutney/sambar, my all time favorite:) you have a nice blog!

Sahaja said...

Ohh wow...I love idli and coconut chutney...I have not yet got a good mixer for me so cant make batter...but am going to India and would buy one get :)

Awesome blog....meeru teluga?

 

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