Idli recipe

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Idli recipe

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    Ingredients

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    Idli, a round shaped steamed  lentil cake, is one of the healthiest breakfast item of an Indian cuisine. It is prepared by steaming the batter made of  short grain rice and protein rich urad dal   and its preparation doesn’t requires use of cooking oil apart from greasing the idli moulds in which batter is poured to give it a round disc shaped. There are many varieties of idli ; rice idli, Rava idli , oats idli etc. are some it’s example. This rice idli recipe explain how to make idli batter with right consistency and how to determine whether its fermented properly or not  to make a soft & spongy  idli in great details. 

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    Steps

    1
    Done

    Rinse Urad dal & fenugreek seed in water for 2 to 3 times.

    2
    Done

    Soak urad dal, fenugreek seeds & poha(flattened rice) to gather in 1 cup water for 4 - 5 hours. (Dal's size and volume would increase to almost double after soaking)

    3
    Done

    Rinse both parboiled & basmati rice together in water for 3-4 times. ( place both type of rice in a large bowl and fill it with water 3/4th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly). soak them together in 2 cups of water for around 4-5 hours.

    4
    Done

    Drain excess water from soaked urad dal & reserve it to use in grinding process in next step. Transfer drained dal & fenugreek seeds into large jar of mixer grinder.

    5
    Done

    Add 1/2 cup water (preserved in step 4 ) and grind until smooth texture. Gradually add more water (as needed) & grind until smooth and fluffy texture. To grind 1/2 cup urad dal you would need approx 1 1/2 cup water.

    6
    Done

    Transfer it into a large container.

    7
    Done

    Drain excess water from rice. add drained rice in the same mixer - grinder.

    8
    Done

    Add water in small quantities as needed. (approx 1/2 cup total) grind until slightly coarse texture.

    9
    Done

    Transfer ground rice mixture to the same container in which urad dal mixture is stored.

    10
    Done

    Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turns hard if batter is too thick, and Idlis will turn flat if batter is too thin. covet it with a plate & keep it in warm place ( at room temperature in summer, and in warm place in winter) for 8-10 hours.
    size & volume of batter would increase as it ferments.

    11
    Done

    Stir the fermented batter with a clan ladle or a large spoon. you should see the tiny air bubble sin the batter. these tiny air bubbles critical to make idli soft and spongy.

    12
    Done

    Check batter for slat and if required, add more salt & stir. Pour 1-2 glass water in the steamer & place it on the stove to heat over medium flame. grease idli molds with oil & pour batter over it.

    13
    Done

    Place molds in the steamer. cover steamer with a lead & steam the idlis for 10 minutes over low flame. check whether idlis are cooked or not by inserting a knife or a toothpick in the center of idli take it out. If it comes out clean, it means idli is cooked; if it doesn't then idli is not cooked yet, steam it for 3-4 minutes more and check again.

    14
    Done

    Remove idli mold from the steamer & let them cool for few minutes. Remove idlis with a wet spoon, this will help you remove it easily from the moulds.

    15
    Done

    Transfer them to a plate or in a casserole and cover with a lid to keep them hot.
    serve hot with sambar & coconut chutney in the breakfast.

    Enjoy......!

    Afrin

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