Idli (Steamed rice and pulse Puff)

Idli and Sambhar

These steamed puffs made from the fermented mixture of rice and urd dal are as wonderful to look at as they are to eat. Fluffy, light, and soft they melt in the mouth. When eaten with sambhar they make a full meal low on fat therefore best for cholesterol patients like me and all weight conscious people.

In almost whole of the southern part of India idli, dosa, Uttapa, Appam these are taken with sambhar and coconut chutney be it for breakfast, lunch, dinner, snack because they are delightful to the taste buds along with being healthy low on calorie and easy to make .

Those who are interested in amalgamating India in their kitchen should try it and enjoy the taste of authentic South Indian dish.

Preparation Time: 15 hrs. For making batter of idli.(Soaking, grinding, fermenting time included)

Cooking Time: 20- 30 min per batch

Servings: Makes 24-30 medium size idli

Ingredients Required for Making Idli:

• 250 gm. Par boiled rice

• 150 gm. Urd dal

• Water

• Directions for Making Batter for Idli:

• Wash rice and urd dal and soak them separately in plenty of water for at least 5-6 hrs.

• Drain the soaked water and grind dal and rice separately in a grinder – mixer.

Paste of Urd dal for Idli batter

Paste of Rice for Idli batter

•   If you have a grinding stone electrically operated or manually operated then dal and rice can be ground together.

• Water should be added while grinding.

• Take fine paste of dal and rice in a big container and mix them thoroughly.

Unfermented batter of Urd dal and rice paste mixture

• Cover the container and keep for 10- 12 hr. for fermenting.

Batter for Idli kept for fermentation

• After fermenting the batter will become slightly sour, light.

• Mix the batter nicely with a ladle.

• Take an idli stand, oil the hollows with oil and pour the batter in the hollows till their brim.

Idli batter in idli stand

Idli stand with idli batter for 12 idli

• Heat 250 ml. water in the container of the idli stand and when water is hot place the stand with batter in it and cover the container.

• Put the gas on high for 5 min. and then lower the flame.

• Cook for 20- 25 min. on low flame.

• Puffed idli should be ready.

• Check if the idli are cooked by poking a thin knitting needle in it or a knife in it. The needle /knife should come out dry.

• Allow the idli in the stand to cool for 5 min. then remove them from the stand using a knife or flat spoon.

Fluffy soft Idli

• Repeat the same with all the batter.

• Depending on the idli stand of yours you can make 12 or more idli at a time.

• Enjoy Idli with Sambhar (http://jyotsna-pant.blogspot.com/2012/05/sambhar-tur-dal-cooked-with-vegetables.html) and coconut chutney and of course with your family

Idli and Sambhar

Tips:

• Idli batter can be kept in fridge for 3-4 days at least.

• The amount of water you use for steaming idli should be enough to be just below the last idli base not touching it.

• If the knife or the needle you use for testing the idli come out with some sticky material cook the idlies on low flame for some more time.

• For a batch of 12 idli more than 30 min. are normally not required.

• Do not add too much water while grinding as the batter will become thin and idli will not come out soft and fluffy.

Suggested Variations:

• Instead rice ,idli rawa can be taken.

• Idli rawa should be soaked but not ground, only dal needs to be made to paste and added to soaked, drained idli rawa, and kept for fermentation for 10-12 hr.

Soaked Idli rawa

Paste of Urd dal for Idli batter

• The idli from idli rawa come out to be slightly grainy but very soft.

Idli from Idli rawa

• Those whom urd dal does not suit can take either 50:50 mixture of urd and moong dal or replace urd dal with moong dal.

• The batter with moong dal requires to be fermented for 4-5 hr. only.

• The taste of idli with moong dal is absolutely different than one with urd dal.

• Once you gain expertise in making idli then you can make stuffed idli by pouring some batter in the hollow then the filling of your choice and again some batter

• Left over idli can be fried and eaten with coriander mint chutney (http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html)

• The left over idli can be made to upama with vegetables.

• Hot idli taste fantastic with hot ghee and sugar.