Idli
- recipe by Rani submitted on 11-06-2007
(Spongy Idlis, South indian idli)
These soft, spongy and savory rice cakes are made by making a batter of rice and black lentils, fermenting the batter and steaming it in special idli moulds. This is a very common breakfast in South India. It is also served in weddings or other special occasions with sambhar, chutney or idli milagai podi. It also goes very well with non veg gravies like chicken curry, egg curry etc and veg kurmas. Due to its soft texture it is given to kids as early as 6 months. It is also commonly given to ailing patients and old people as it gets easily digested.
Ingredients
Idli rice - 1 3/4 cup
Black gram - 1/2 cup
Fennugreek seeds - 1 tsp
Salt - 1 tblsp
Method
1. Soak rice and black gram separately in water for atleast 1 hour. Soaking overnight can be done too. Add fenugreek seeds to black gram.
2. Drain the water and grind the black gram to a silky soft texture.
3. Next grind the rice coarsely. Mix it with black gram batter along with salt.
4. Now leave the batter to rest and ferment for atleast 6 hours till the batter rises to almost double the size.
5. Grease the idli plates with few drops of oil and fill with idli batter.
6. Steam them for about 10 minutes till they rise and become firm. (If you do not have idli stand, grease stainless steel tumblers, fill it with batter and steam it as shown in the picture.)
7. Switch off the stove and let it rest for a minute or 2. After that use a wet spoon to remove the idlis from the idli plate. 8. Serve them hot with some hot sambhar or chutney.
Tips
- During winters, if the batter does not puff up, pre-heat the oven to 250 F , switch it off and put the batter inside.
- 1 Tblsp of cooked rice can be added to the rice while grinding to get fluffy idlis.
- You can use the leftover idlis to make sambhar idli, curd idli, fried idli, masala idli, chilly idli or idli upma.
Comment
Comment by neha saxena
ur recipes r superb Reply :- Thank You. |
Comment by Sophia Siva on 28 July 2009 17:03PM Hello,
What kind of rice do you use for idli. Is it par boiled? long grain? Please advise.
Thank you
SOphia Reply :- Hi Sophia, You can use idly rice which is available in most Indian Grocery stores. You can also use long grain rice. Certain parboiled varieties does not work out well for idlis. |
Comment on Tuesday, June 24, 2008 9:24:41 AM hi thnx for the tip Reply :- U r welcome |
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