Idli Recipe
Idli Recipe is a savoury cake that is popular throughout India. It is also popular in our neighbouring countries. It is a traditional breakfast in South India. It is prepared in four to five inches diameter and are made up of steaming batter.
The batter is prepared with rice and black lentil (urad dal) in 2:1 ratio. Although the proportion is always controversial, as few people recommend 3:1 (rice: lentil) while others recommend (4:1). But I find my idlies come out very soft, so I use it in 2:1 proportion. Little amount of fenugreek seeds (methi dana) is also added in batter, that gives softness to the idli. Normally for Idli, I use parboil rice or idli rice, which is easily available in market. If you are finding difficulty in getting this rice then you can use “Parmal rice” or any other thick variety of rice for idli.
Fermentation of batter is one of the main steps of idli recipe making. It is important to ferment the batter properly before making idlies. Once the batter is fermented properly it can be stored in refrigerator for several days.
The prepared idli recipe batter is poured into greased moulds or idli tray and is steamed for 10- 15 minutes depending in the size. The perforated molds allow cooking idly evenly. The fermentation process breaks down the starch, so they are easily metabolized by body.
Sweetcorn paneer idli, ragi idli are another versions of idli that I have already posted.
Idli Recipe is served with Sambhar, Garlic ki chutney and Nariyel ki chutney.
How to make Idli Recipe
Ingredients |
|
| Regular rice (chawal) | 1 cup |
| Parboiled rice (pakka chawal) | 1 cup |
| Black gram, skinned (urad dal) | ½ cup |
| Flattened rice (poha) | ¼ cup |
| Fenugreek seeds (methi seeds) | ¼ tea spoon |
| Water | as required |
| Salt | to taste |
| Oil | apply on the idli moulds |
Method
- 1. Wash both the rice and urad dal.
- 2. Soak the rice in water for 4-5 hours. And soak the urad dal with fenugreek seeds separately for 4-5 hours.
- 3. Grind the urad dal, fenugreek seeds with some water till you get a smooth and fluffy batter. Grind the rice to make a smooth batter.
- 4. Mix both the batters together in a large bowl or pan and add salt and mix well. Cover and let the batter ferment for 8 hours.
- 5. After the fermentation process is over, the batter will become double in size and rise. Gently mix the batter and grease the idli moulds.
- 6. Pour the batter in the moulds steam the idlis in a pressure cooker or steamer.
- 7. If using pressure cooker remove the vent weight whistle.
- 8. Steam for 7-8 or until the idlis are done.
- 9. Serve the steaming hot idlis with coconut chutney and sambar.
For Nariyel ki chutney recipe click
- Recipe Type : All time favourite snacks, Snacks, Vegetarian snacks
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