Idli

July 31, 2020

Idli

Idli the south Indian specialty is made of rice and urad (white) dal. Served with sambhar - sweet and tangy lentil curry cooked with veggies; and coconut chutney.

Ingredients:

Raw rice : 2 cups

Urad dal : 1 cup

Cooked rice : 1 cup

Salt : to taste

Procedure:

Wash the rice and dal thoroughly and soak them in water separately at least for 6 - 7 hours.

Grind urad dal and cooked rice together to make a smooth paste using the water in which they were soaking, then put the batter into a large pot.

Take about one cup rice from the soaking water and grind them dry by running the mixer for about 5 seconds, then mix it up and run the mixer again. Do this until you get a fine course powder - fine rava consistency. (Or use ready made idli rava). Then put the powder into the ground urad dal.

Combine the powdered rice and salt with the urad dal batter and mix it nicely with your hands.

Add some of the drained water if required to make a thick batter. But try to keep the batter thick like a cake batter.

Allow the batter to ferment over night. This may take longer or shorter time depending on the room temperature and climate. Do not stir the batter and disturb it's aeration.

Next day prepare the idli steamer by putting water in it half way below the idli plates level and let it boil. Mean while you grease the idli moulds and gently put the batter into them without stirring the batter too much.

Place the moulds into the idli cooker and steam them on a medium - high flame for about 10 minutes. You can check for the doneness by touching your finger and see if the batter sticks to your finger. If it doesn't stick remove the idli moulds from the steamer and allow it to cool for 5 - 10 minutrs. Then run a dinning knife or a flat spoon around the idlies and demould them.