Idli
Introduction
Idli, a South Indian savoury steamed cake made from fermented rice and lentil batter, is a culinary gem that has captivated palates worldwide. This soft, fluffy delight is not only incredibly delicious but also incredibly nutritious, making it a perfect choice for breakfast, brunch, or even a light dinner.
In this recipe, we'll guide you through the process of creating soft, fluffy idlis using our specially crafted Idli Rice. With our easy-to-follow instructions and tips, even a complete beginner can master this traditional Indian recipe.
Ingredients
- 1 cup Idli Rice
- 1/2 cup Urad Dal (husked black lentil)
- 1/4 cup Poha (flattened rice)
- 1/4 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- Water as needed
Equipment
- Bowls
- Wet grinder or blender (optional)
- Idli steamer or pressure cooker
- Idli mold or container
- Spoon
Preparation
1. Soaking the Ingredients
- Rinse the Idli Rice and Urad Dal thoroughly in clean water until the water runs clear.
- Transfer the rinsed Idli Rice and Urad Dal to separate bowls.
- Add enough water to the Idli Rice to cover it by at least 2 inches. Soak for at least 4-5 hours or overnight.
- To the bowl of Urad Dal, add the Poha and Fenugreek Seeds. Cover with water, ensuring the Urad Dal is submerged. Soak for at least 3-4 hours or overnight.
2. Grinding the Batter
- After the soaking time, drain the water from the Idli Rice and Urad Dal.
- Grind the Urad Dal in a wet grinder or blender until it turns into a smooth, thick batter. Add water as needed to achieve the desired consistency.
- Transfer the ground Urad Dal batter to a large bowl.
- Wash the wet grinder or blender if using.
- Add the soaked Idli Rice to the grinder or blender along with 1/2 cup of the water used for soaking. Grind until the rice becomes a coarse, even paste.
- Add the rice paste to the Urad Dal batter and mix well.
- Add the remaining water from soaking the Idli Rice and Poha, gradually adding as needed, until the batter reaches a semi-liquid consistency, similar to a thick smoothie.
- Stir in the Salt.
- Cover the batter with a lid or plastic wrap and let it ferment at room temperature for 8-12 hours or overnight.
3. Steaming the Idlis
- Grease the idli mould or container with oil or ghee.
- Once the batter has fermented and has doubled in volume, it's ready for steaming.
- Preheat the idli steamer or pressure cooker by filling it with water and bringing it to a boil.
- Carefully pour the batter into the greased idli moulds, filling them about ¾ full.
- Arrange the idli moulds in the steamer or pressure cooker.
- Steam the idlis for 10-12 minutes, or until they are puffed up and cooked through.
- To check if the idlis are cooked, insert a toothpick or skewer into the centre of one. If it comes out clean, the idlis are done.
- Remove the idli moulds from the steamer or pressure cooker and let them cool slightly before inverting them onto a plate.
Enjoy your soft, fluffy idlis with a variety of chutneys, sambar, or other accompaniments.
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