Who doesn't love idlis ?? They are easy to make. Its a perfect breakfast dish. Obviously you can have it in lunch or dinner as well. It is that filling. Idlis are South Indian delicacies. Here is the recipe....
Ingredients:
- Urad dal 1 cup
- Idli Rice 2.5 cups
- Fenugreek seeds 1/2 tsp
- Salt to taste
- Oil
- Cooked leftover Rice 1 cup
Method:
- Soak urad dal along with fenugreek seeds for 8 hours
- Soak idli rice for 8 hours.
- After 8 hours of soaking, just drain the excess water from both urad dal & idli rice. But don't throw it. Use the drained water for grinding.
- Grind urad dal & fenugreek seeds mixture until smooth. Use little water to help grinding. Remove the ground paste in a very big utensil (Since after fermenting the idli batter doubles in volume)
- Simlarly grind idli rice & leftover cooked rice using little water until smooth (not very smooth). Pour this ground idli rice paste in the same utensil containing urad dal paste.
- Mix both the pastes very well with the help of spoon. Keep the mixture medium thick (not too thick & not too thin). To adjust the consistency add the excess drained water little by little till you get the perfect consistency.
- Add salt to taste to the mixture & stir again.
- Leave it to ferment for 10 - 12 hours. Fermentation time depends upon the temperature. If its too hot, fermentation is fast but in cold regions fermentation may take 1 full day also.
- After the batter is fermented (the batter will double in volume), add 1 tbsp. oil & stir.
- Take a idli stand & grease its plate with oil.
- Boil some water in the idli cooker (water level should be such that it doesn't touch the bottom idli plate).
- Pour a ladle of idli batter in the idli plates. Arrange the plates in the idli stand. Put the idli stand in the idli cooker. Cover it & let it get steamed. After around 10 minutes switch off the heat. Let the cooker cool down. Then remove the cooked idli with the help of a butter knife or spoon.
- Serve with chutney or sambhar
Tips:
- Fermentation time depends upon the temperature. In cold countries it takes time for fermenting.
- For cold countries, a small tip for fermentation. Just preheat your oven for 5 minutes & switch it off. Put the idli batter vessel in it. You can also keep the light on of the oven to keep it warm.
- While removing idlis with a butter knife keep a glass of cold water 7 napkin besides you. When one idli has been removed, put the butter knife in cold water & light pat it dry with the napkin & use the butter knife to remove another idli. Repeat this for each idli. Idlis come out clean like this.
- Take urad dal:rice proportion as 1:2 or 1:3 or 1:2.5
- If the batter doesn't ferment, you can make dosas or uttappams.
- Dosa batter is a bit watery compared to idli batter.
- Coconut Chutney
- Instant Semolina Idli
- Idli Upma
- Aloo Sabzi for Masala Dosa
- Masala Dosa
- Falafels
- Sabudana Wada
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