Idli

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

  1. Rinse the Idli Rice and Urad Dal thoroughly in clean water until the water runs clear.
  2. Transfer the rinsed Idli Rice and Urad Dal to separate bowls.
  3. Add enough water to the Idli Rice to cover it by at least 2 inches. Soak for at least 4-5 hours or overnight.
  4. 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

  1. After the soaking time, drain the water from the Idli Rice and Urad Dal.
  2. 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.
  3. Transfer the ground Urad Dal batter to a large bowl.
  4. Wash the wet grinder or blender if using.
  5. 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.
  6. Add the rice paste to the Urad Dal batter and mix well.
  7. 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.
  8. Stir in the Salt.
  9. 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

  1. Grease the idli mould or container with oil or ghee.
  2. Once the batter has fermented and has doubled in volume, it's ready for steaming.
  3. Preheat the idli steamer or pressure cooker by filling it with water and bringing it to a boil.
  4. Carefully pour the batter into the greased idli moulds, filling them about ¾ full.
  5. Arrange the idli moulds in the steamer or pressure cooker.
  6. Steam the idlis for 10-12 minutes, or until they are puffed up and cooked through.
  7. 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.
  8. 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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