Idli is a soft steamed cake made with a fermented batter of rice and lentils. Idli is the staple food of South India. However, because of its simplicity, it is loved by everyone, everywhere South or North India or outside India. Idli is served with sambar and coconut chutney. In order to learn how to make idli one must know how to make idli batter and here you will find a perfect recipe for idli batter.
Idli calls for idli batter. And idli batter calls for the following. I have always seen my Mom making idli and she would use the regular rice and split urad dal to make them, but here am sharing the south Indian idli recipe. And to make the south Indian idli recipe the following are required
Idli rice: idli rice is easily available at the general stores. It is important to use idli rice instead of regular rice.
Whole white urad dal: whole urad dal without the skin is needed. I know it might not be easily available. You can find this dal online, especially on the grocery apps. However, instead of whole white urad dal you can use split black urad dal. Yes, you will need some efforts i.e. soak it properly and then rub to get rid of the skin. Or you can use the split urad dal without skin, but then you would be compromising on the quality of idli.
Poha: poha does wonders to idli. Use a thick variety of poha.
Fenugreek seeds: a handful of fenugreek seeds is indispensable for the perfect batter.
Once the idli batter is ready, making idli is absolutely simple.
Perfect idlis call for one- perfect recipe. I am glad you are here. Further, there are a few dos and don’ts you should keep in mind to have perfect idlis.
If you like idli, you might also like rava idli, oats idli, sooji idli. Further, these simple idlis too can be taken to another level. You can make idli fries, masala idli, podi idli, idli pakora, vegetable idli using these idlis, or if you have some leftover ones.
Well, this is simple. Team it up with some coconut chutney for a hearty weekday breakfast or pair it up with some hot and spicy sambar and chutneys of your choice for a relaxed weekend brunch.
PREP TIME 8-10 hours
COOK TIME 10-12 minutes
TOTAL TIME 10 hours 12 minutes
To make the batter for Idli:
To make Idli:
1. Wash 4 cups idli rice, 1 and ¼ cup whole white urad dal, 1 cup flattened rice and 1 tbsp fenugreek seeds.
2. Soak them separately in water for 3-4 hours.
3. After 3-4 hours, drain off the water from each ingredient. Grind poha with fenugreek seeds using 1 cup water for 3 minutes till seeds are well ground and mixture is fluffy.
4. Likewise grind urad dal with 1 cup ICE COLD WATER for 3 minutes, till mixture is smooth. Don’t let the dal heat up while grinding. Switch off grinder if required.
5. Grind idli rice in batches using 1 and ½ water in total to grind them.
6. Collect all ingredients in a large vessel. Add 1 tbsp salt.
7. Mix the batter very well using your hand.
8. Cover it properly and keep in a warm place for 8-10 hours
9. After 8-10 hours you will see the batter becomes absolutely fluffy, bubbly, and light and airy. It will almost double in volume.
10. Mix it and refrigerate till use.
To make the idlis:
1. Grease the idli mold
2. Fill with idli batter
3. Put in steamer
4. Steam for 10-12 minutes. Check by inserting a knife. It should come out clean. If there is uncooked batter on it, steam for 2 more minutes.
5. In order to check for the done-ness of idli, just touch the top of cooked idli.
6. It should not be sticky or uncooked
7. Take the molds out of the steamer and leave on the kitchen counter for 2 -3 minutes
8. De-mold idli using a knife or small perforated spoon
9. Serve hot or warm with sambar and coconut chutney. Bon appétit!
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