Idli is a tasty and healthy south Indian breakfast, which is loved by all Indians and many non- Indians around the world. Its made by steaming the batter. This batter can be used for making dosas, uttappam, paniyaram also. The batter can be stored in fridge for upto 3- 4 days.
While grinding urad dal we add a handful of cooked rice or soaked and drained poha, which makes the idlis softer.
Preparation time : 5 hour of soaking + 8 hours for fermentation
Cooking time : 10 minutes
Ingredients:
- Idli rice – 2 cups
- Urad dal ( Black lentil) – 3/4 th cup
- Cooked rice / flattened rice ( poha) – a handful
- salt – to taste
Method:
- Wash urad dal well and add 2 cups of water and soak in a bowl and soak the idli rice in a separate bowl. Both for about 5 hours.
- Drain the soaked urad dal and keep the drained water in a bowl. This can be used while grinding the batter because it contains nutrients ( That is why , WASH and soak urad dal).
- In a blender add urad dal, cooked rice/ poha and grind to a smooth paste.
- If using poha then take a handful in a bowl, wash and soak poha for 5 minutes. Then drain and use it while grinding.
- Add the little amount of dal water (collected in a bowl) as required while grinding.
- Pour the ground dal into a airtight box.
- Wash the idli rice couple of times and drain well. Grind it into a coarse paste.
- Add it into the ground dal. Mix them very well with hand or spoon. Close the lid.
- Keep this batter to ferment overnight or 7 to 8 hours. It might take more hours if the room temperature is low. In such case keep the container in a warm place like inside oven ( in switch off mode only) .
- The batter will ferment and rise.
- Add salt and mix well.
- Idli batter is ready to use.
To make idli :
- Grease the idli moulds/ stand and pour the batter and steam for 8 to 10 minutes or until cooked.
- Insert a knife tip and check if idli is perectly cooked.
Idli is ready to serve with sambar, differnet kinds of chutney or any curries.
B2D Plate 