IDLI
Idli is a traditional South Indian steamed rice cake, known for its soft, fluffy texture and subtle flavor. Made from a fermented batter of rice and urad dal, idlis are light, healthy, and easily digestible. They are typically served with coconut chutney, sambar, or other flavorful accompaniments, making them a staple breakfast or snack in South Indian households. Since idlis are steamed, they are naturally low in fat and oil-free, making them a nutritious choice. Their mild taste pairs well with a variety of spicy and tangy side dishes.
VK
9/30/20242 min read
IDLI BATTER AND IDLIS
Here’s a recipe for making Idli batter and preparing soft, fluffy idlis for 3 people, yielding about 12-15 idlis.
Ingredients for Idli Batter:
Idli rice: 1 cup
Urad dal : ¼ cup
Fenugreek seeds (methi): ¼ teaspoon
Salt: To taste
Water: As needed
Making the Idli Batter:
1. Soak the Ingredients:
Wash 1 cup of idli rice thoroughly and soak it in water for 4-6 hours.
Wash ¼ cup urad dal and ¼ teaspoon fenugreek seeds, then soak them together in water for 4-6 hours.
2. Grind the Batter:
Drain the water from the soaked urad dal and fenugreek seeds.
Grind them in a mixer or wet grinder, adding a little water gradually, until you get a smooth, fluffy batter. Transfer this to a large bowl.
Now grind the soaked rice to a slightly coarse batter, adding water as needed. Combine the rice batter with the urad dal batter.
3. Fermentation:
Mix the batters well using your hand. The warmth of your hand helps the fermentation process.
Add salt to taste and stir the batter again.
Cover the bowl and let the batter ferment for 8-12 hours in a warm place until it rises and becomes airy and light.
Making Idlis:
1. Prepare the Steamer:
Grease the idli molds lightly with oil.
Heat a small amount of water in an idli steamer or pressure cooker (without the whistle) over medium heat.
2. Pour the Batter:
Stir the fermented batter gently. If it's too thick, add a little water to get a thick but pourable consistency.
Pour the batter into the greased idli molds, filling them about ¾ full.
3. Steam the Idlis:
Place the filled idli stand into the steamer and steam on medium heat for about 10-12 minutes.
To check if the idlis are done, insert a toothpick or knife into the center of an idli. If it comes out clean, they are ready.
4. Serve:
After steaming, let the idlis cool for 1-2 minutes. Gently remove them from the molds using a spoon.
Serve hot with sambar and coconut chutney.
Tips:
Fermentation: In cold weather, place the batter in a warm oven or near the stove for better fermentation.
Consistency: The batter should be thick but pourable for soft idlis.
Storage: The batter can be stored in the refrigerator for 3-4 days.
Enjoy your soft, fluffy idlis with chutney and sambar!