Idli is a traditional breakfast in south Indian households. It is very healthy steamed food. This savory Steamed cake of India is most popular throughout the southern part of India. We can be found easily anywhere In India like street food, small cafe and restaurant. Most often eaten at breakfast or as a snack. It is usually served in pairs with chutney, sambar or other accompaniments. And most important is the fermentation process breaks down the starches so that they are more readily metabolized by the body.
Ingredients:
• 1 cups Gota Urad Dal (Black Lentils without Skin)
• 4 cup Short Grain Rice or Parboiled Idli Rice
• ½ tsp Fenugreek Seeds
• ½ Cup Leftover Rice Or Soaked Poha
• Salt
• Oil for Greasing
Method:
1. Soak the urad dal with fenugreek seeds together in enough water and rice separately in enough water for 6-7 hours, cover and keep aside .
2. Once soaked enough, drain the water from dal and rice. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required). Remove into the large mixing pot and keep aside.
3. Blend the rice and leftover rice or soaked poha together in a mixer till smooth using required water, mixture should be semi thick but not runny. then add it into the prepared urad dal paste.
4. Mix well the urad dal paste and rice paste together, cover it and keep aside to ferment overnight or 7-8 hours in warm place.
5. Once the batter is fermented, add salt to the batter and mix well.
6. Boil the water in Idli cooker and grease the Idli molds with using oil, then Put spoonfuls of the batter into greased molds and steam for 7-8 minutes.
7. After steaming remove the mold from cooker and allow cooling, then remove idlis from mold with using knife or spoon.
8. Repeat with the remaining batter to make more.
9. Serve hot with coconut chutney, tomato chutney and sambar.
Tips
• Soak The dal and rice at least 6 hrs for best fermented batter.
• If you are staying in cooler place, put the batter in oven with light on or in Instant Pot with warm/Yogurt setting on.
• You can use mix of idli rice and regular rice or only ether of.
• Do not mix fermented batter too much, mix it with circular motion using ladle.
- 1 cups Gota Urad Dal (Spilt Black Lentils)
- 4 cup Rice
- ½ tsp Fenugreek Seeds
- ½ Leftover Rice or Soaked Poha
- Salt
- Oil for Greasing
- Soak the urad dal with fenugreek seeds together in enough water and rice separately in enough water for 6-7 hours, cover and keep aside .
- Once soaked enough, drain the water from dal and rice. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required). Remove into the large mixing pot and keep aside.
- Blend the rice and leftover rice or soaked poha together in a mixer till smooth using required water, mixture should be semi thick but not runny. then add it into the prepared urad dal paste.
- Mix well the urad dal paste and rice paste together, cover it and keep aside to ferment overnight or 7-8 hours in warm place.
- Once the batter is fermented, add salt to the batter and mix well.
- Boil the water in Idli cooker and grease the Idli molds with using oil, then Put spoonfuls of the batter into greased molds and steam for 7-8 minutes.
- After steaming remove the mold from cooker and allow cooling, then remove idlis from mold with using knife or spoon.
- Repeat with the remaining batter to make more.
- Serve hot with coconut chutney, tomato chutney and sambar.
If you are staying in cooler place, put the batter in oven with light on or in Instant Pot with warm/Yogurt setting on.
You can use mix of idli rice and regular rice or only ether of.
Do not mix fermented batter too much, mix it with circular motion using ladle.
