Idli

                                                            IDLI

INGREDIENTS

• Idli rice / salem rice – 3 cup [ you get idli rice in stores or online ]
• Whole skinless urad dal – 1 cup
• Methi seeds – ½ tsp
• Poha – 1 cup
• Salt to taste

NOTE – 3 CUP RICE IF GRINDING IN MIXIE or 4 CUP RICE IF GRINDING IN GRINDER .

PREPARATION

1. Clean ,wash ,rinse and soak the rice and dal separately for 3 to 5 hrs. Add the poha in the rice just 10 mins before grinding it.
2. Soak the dal with methi seeds for 3 – 4 hrs.

METHOD

First drain and grind the urad dal without adding water .Now slowly add water [ not too much] grind it to a smooth batter. Remove it in a vessel.

Now drain and grind the rice .[again don’t add the water immediately, first grind without water ,then slowly add ]

Add the rice batter on top of the dal batter and mix well with clean hands.

Add salt and mix well with hands. [ if it is cold weather ,then add salt after fermentation as salt hinders the process of fermentation ]

Keep for fermentation for 8 – 12 hrs depending on the weather .

Batter should be of thick pouring consistency.

After the fermentation the batter rises up in quantity , again mix well with a ladle .

Heat the steamer with water in it.

Grease the idli moulds with oil , pour enough batter in the moulds .

Keep it for steaming for 8 – 10 mins .[don’t over steam ]

Allow it to cool for 2 – 3 mins.

Remove it with a knife or spoon .

Serve hot with Southindian accompaniments .

*** Each one have their own ratio of rice and dal for idlis. This recipe was shared by one of my friend. Similarly there are many more recipes with different ratios for idlis .Will post soon.

My recipe for soft idlis which I learnt from my mom is – Batter for soft idlis

NOTES

1. U can add a pinch of baking soda before steaming. [ optional ]
2. Don’t make the batter watery. If it is thick we can add water later.
3. For more tips on batter ,refer here – Fermentation tips .
4. In colder regions – preheat the oven @ 200 * F ,off the oven and place the batter inside the oven for fermenting .
5. Sometimes in cold regions it takes 2 days for fermentation .

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