Idli is one of the most popular south Indian recipes all over the country. Extremely delightful, light and nutritious, Idli is an ideal breakfast item. Made of Rice and Ural dal, making Idli is not difficult at all, however its preparation takes a little time as the batter for Idli requires fermentation. As it is a steamed food with minimum oil and no spices, it is an ideal food item for every body. Idli is served hot along with sambar and coconut chutney.
Ingredients :
Rice ~ 2 cup
Urad Daal (white) ~ 1 cup
A pinch of Baking Soda
Oil (for greasing the pans)
For tempering :
Oil ~ 1 tsp
Mustard seeds ~ 1/4 tsp
Channa dal ~ 1/2 tsp
Curry leaves a spring
Method :
Wash and soak urd dal and rice in separate vessel minimum 4-5 hours. After that first grind rice in the mixer grinder. I use one of these because I still don’t have space for wet grinder. Rice paste will be little coarse to touch.
In the same grinder add urad dal and grind it to smooth paste. When it is very fine and smooth to touch remove the batter and mix it along with rice batter. Add salt mix it well and set aside to ferment overnight during winters and 5-6 hrs in summers.
The next day, after fermenting, stir the batter well if it is too thick add little bit water and adjust the consistency.
Heat oil in a pan, add all tempering ingredients, when seeds are splutters then off the gas and pour this in idli batter.
Traditionally, idlis were always made in the heavy metal idli maker on fire. But the microwave is a great benefit. Along with the microwave oven, new utensils like microwave bowls, containers have also come in the market.
Microwave idli makers are two plate stacked on top of each other, cooking 8 idlies at a tin. Place 1/4th cup of water in the bottom tray of the microwave idli maker. Cover with the lid and microwave at full power for 4-5 minutes.This time varies as it depends on the make and model of the microwave oven. Check to see if the idlis are done by inserting a knife or fork in the idlis. If the knife or fork does not come out clean, then microwave again for 1-1.5 minutes.
Serve hot with sambar, Coconut Chutney, green chilli pickle.
Ingredients :
Rice ~ 2 cup
Urad Daal (white) ~ 1 cup
A pinch of Baking Soda
Oil (for greasing the pans)
For tempering :
Oil ~ 1 tsp
Mustard seeds ~ 1/4 tsp
Channa dal ~ 1/2 tsp
Curry leaves a spring
Method :
Wash and soak urd dal and rice in separate vessel minimum 4-5 hours. After that first grind rice in the mixer grinder. I use one of these because I still don’t have space for wet grinder. Rice paste will be little coarse to touch.
In the same grinder add urad dal and grind it to smooth paste. When it is very fine and smooth to touch remove the batter and mix it along with rice batter. Add salt mix it well and set aside to ferment overnight during winters and 5-6 hrs in summers.
The next day, after fermenting, stir the batter well if it is too thick add little bit water and adjust the consistency.
Heat oil in a pan, add all tempering ingredients, when seeds are splutters then off the gas and pour this in idli batter.
Traditionally, idlis were always made in the heavy metal idli maker on fire. But the microwave is a great benefit. Along with the microwave oven, new utensils like microwave bowls, containers have also come in the market.
Microwave idli makers are two plate stacked on top of each other, cooking 8 idlies at a tin. Place 1/4th cup of water in the bottom tray of the microwave idli maker. Cover with the lid and microwave at full power for 4-5 minutes.This time varies as it depends on the make and model of the microwave oven. Check to see if the idlis are done by inserting a knife or fork in the idlis. If the knife or fork does not come out clean, then microwave again for 1-1.5 minutes.
Serve hot with sambar, Coconut Chutney, green chilli pickle.
