IDLI RECIPE
Prep Time. 10 to 12 hrs
Cook Time. 20 mins
Total Time. 10 hrs 20 mins to 12hrs 20
Cuisine. South Indian
Course. Breakfast, Snacks
Diet. Fat Free, Vegetarian
Servings. 25 Idli
Idli is one of the most famous and healthy dish in Southern Indian breakfast. Idli is a soft, sponge fluffy steamed small round cakes. Idli made with rice and urad dal batter. This is my best recipe I share with you .
Idli is a perfect delicious breakfast made in every South Indian kitchen in the morning. Idli is very popular not only in the India but it is famous outside India too.
Idli is a soft, sponge steamed cake made from fermented rice and urad dal batter. The urad dal and rice are soaked first and then later grind separately. The batters are mixed together very well and mix salt in the batter.
The batter is allowed to ferment 10 to 12 hours until it increases in volume. Later the batter is steamed in a special and unique Idli pan traditionally used for making idli.
Idil is naturally vegetarian, fat -free and makes for healthy breakfast options served with Sambar and Coconut Chutney.
Ingredients
1 cup regular rice + 1 cup parboiled rice
½ cup whole or split urad dal
¼ cup thick poha
¼ teaspoon fenugreek seeds
3 cups water – for soaking rice
2 cup water – for soaking urad dal
½ cup water – for grinding urad dal or add as required
1 cup water – for grinding rice or add as required
1 teaspoon salt
Butter or oil – as required to apply to the idli moulds
water – for steaming idli
1. In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice.Pick and then rinse both the rice varieties wash in fresh water. Drain all the water and keep it aside.
2. Take ¼ cup thick poha in a bowl. Poha helps in making the idli soft and fluffy. Wash in fresh water two times
3. Then add the poha to the rice. Add 3 cups of water. Mix very well and keep aside covered to soak for 4 hours.
4. In a separate bowl or pan take ½ cup urad along with ¼ teaspoon fenugreek seeds (methi dana).wash in fresh water and Add 2 cup water. Cover and soak for 4 hours.
5. Before grinding, drain the water from urad dal.
In a wet grinder jar, add the urad dal. Initially add ¼ cup of water.
And grind the urad dal for some seconds. Then add ¼ cup of water and continue to grind. The batter should be lightly and fluffy when completely ground. Sapreat the urad dal batter in a deep pan or bowl.
6. Drain the water from the rice and poha. Add them in the grinder jar or in a blender.
Use the regular fresh water to grind the rice and poha too. Add water in parts and grind.
The rice can have a fine paste like consistency in the batter. A smooth batter is also fine. I usually add a total of 1 cup of water while grinding rice. The rice batter should not be too very thick or thin.You can add about 1 cup of water or more depending upon the quality of rice.
7. Now sapreat the rice batter in the bowl containing the urad dal batter. Add 1 teaspoon of salt. Mix very well with a serving spoon. If you live in a cold place, then do not add salt. Add salt later once the fermentation is done.
If you live in a hot climate or place, then add salt as it does not allow the batter to get over fermented in the time duration of 10 hours.
8. Cover the bowl or pan with a lid and keep the batter in a warm place. It should be left undisturbed for 10 hours or whole night. Don’t use an air-tight lid. In colder climate, keep the batter for a longer time – from 12 to 24 hours.
9. The batter the next day morning. It will ferment and increase in volume. A well fermented idli batter will have a nice sour aroma.
10. Grease the idli mould with butter or oil. Now with a spoon pour portions of the batter in the greased idli moulds.
11. Take your idli steamer add some 3 cup of water and heat the water until it comes to boil. Keep the idli mould in the steamer. Steam about for 15 minutes.
12. Check for doneness by carefully inserting a toothpick or knife. If it does not come out clean, then keep again for a few more minutes.
When done remove the idli mould from the steamer . Don’t overcook as then they become dry. Dip a spoon or butter knife in water and slid them through the idlis from idli moulds. Remove and place the idlis in a warm container or casserole.
13. Serve Idli hot or warm with sambar and coconut chutney.
IMPORTENT TIPS
1. first you make sure that grind the batter really well and fine paste, as it helps to make idli soft.
2. Ferment the batter keep in a warm place to fermentation process. if you live in a cold climate, then you can warm the oven and place it in it or use an instant pot for fermentation.
3. you can replace rice with idli rava to reduce the preparation time.
4. soft idli recipe tastes great when served hot.
5. During winters in the cold climate skip adding salt to the idly batter as salt retards the fermentation process. Use rock salt or sea salt It is better options accept salt.
6. In winters, keep the batter for a longer time to ferment, like 24 hours or more.
7. You can also add 1/2 tsp baking powder or 1/4 teaspoon baking soda and then ferment the batter in winters seasons.
8. You can also use 1 tsp Eno in the batter when making idli at a time.
For more recipe link
NUTRITION
Calories: 325kcal
Carbohydrates: 65g
Protein: 10g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Sodium: 778mg
Potassium: 70mg
Fiber: 7g
Sugar: 1g
Vitamin A: 2IU
Vitamin C: 1mg
Calcium: 36mg
Iron: 3mg
TRY THIS RECIPE WITH IDLI FOR BEST COMBINATION:-
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