Idli Recipe is a popular South Indian dish. Idli is made from rice and urad dal, chana dal. The dough made for idli is fermented and steamed. It is soft, light and spongy. Many people eat idli with sambar and coconut chutney.
Idli recipe is healthy to eat. It is eaten in large quantities in South Indian. This recipe is oil free recipe. This recipe is eaten with sambar, coconut chutney, and red chilli chutney. I find it more tasty to eat with coconut chutney.
Idli is a traditional South Indian dish.
A batter made from rice and pulses (especially black lentils) is steamed and then shaped into two to three inch thick patties using a mold.
Idli is often served with chutney, sambar or other dishes, often served as a snack or as a snack.
Idli is a soft, round and flat steamed savoury cake made from fermented rice flour.
The pulses used to make Idli are urad dal and black gram.
Black gram is also known as matpe beans, urad beans. White coloured gram/black gram is used to make Idli – it can be made in pieces or whole.
Urid dal and rice are first soaked and then ground separately. The flour is mixed and salt is added.
The dough is allowed to ferment until it rises. Then the dough is steamed in a special and unique vessel traditionally used to make Idli.
Idli is a traditional breakfast made in every South Indian household including mine. Idli is popular not only all over India but also outside India.
It is naturally vegetarian, vegan, gluten-free. And it is one of the healthiest breakfast options served with sambar and coconut chutney.
Ingredients
. 4 cup idli rice
. 2 cup urad dal
. 4 tablespoon salt
. Water for soaking and grinding
How To Make Idli Recipe step by Step Instructions
1. firstly, in a large bowl soak 1 cup urad dal for 2 hours.
2. Also soak 2 cup idli rice for hours.
3. After, 1 hour of soaking of urad dal, drain off the water and transfer to the grinder.
4. grind for 40 minutes adding water as required . Use urad dal soaked water for grinding, as it helps in fermentation.
5. Scrape the sides and grind until the batter turns soft and fluffy.
6. Transfer the batter to a large vessel and keep it a side.
7. In the same grinder add soaked rice and grind.
8. Grind to a coarse paste adding water as required.
9. Transfer the rice batter to the same vessel.
10. Mix well making sure everything is well combined. Mixing the batter with hand helps to aid fermentation.
11. Cover the ferment in a warm place for 8 hours.
12. The batter is well fermened when it has doubled in volume.
13. Mix the batter gently, without disturbing the air pockets.
14. add 2 tsp salt and mix gently.
15. Grease the idli plate with oil and pour the batter.
16. Steam the Idli for 10 minutes or until the toothpick inserted come out clean.
17. Finally, enjoy soft Idli with chutney and sambar.
Pro Tipes
1. Use the right rice for making idlis.Use idli rice, not regular raw rice.This gives a better texture.
2. Use good quality urad dal for idlis.For better fermentation, use whole urad dal, preferably without husk.
3. Soak the rice and urad dal separately. Soak the rice and dal separately for at least 4-8 hours.For extra softness and better fermentation, add fenugreek seeds (methi) to the urad dal.
4. Grind the batter for idlis until smooth and soft.For best results, use a wet grinder. A powerful mixer also works.Grind the urad dal until it is light and fluffy. And grind the rice until it is slightly coarse.
5. To make idlis, The batter should be thick but runny and not too thin.
6. Leave the idli batter to rise in a warm and stable place.Leave the dough to rise in a warm place for 8-12 hours. After the dough has risen, gently pour it into the mold.
7. Add salt to the idli batter after it has risen.
8. Grease the idli pan with oil.Lightly grease the molds with oil to prevent the dough from sticking.
9. Steam the idli on medium heat for 10-12 minutes. Overcooking can make the idli tough. Let it rest for 2-3 minutes before removing from the mold.
FAQs
1. Why do idlis become hard or dense?
The idli batter is not fermented properly. Or the idli becomes hard due to less fermentation time. Or the urad dal is not soaked enough. Or the idli batter is too thick or too thin and becomes hard.
2. Can I use baking soda if the batter is not fermented?
Yes – As a last resort, add a pinch of baking soda before steaming to help the idli rise. However, its taste and texture may be affected.
3. How long should rice and dal be soaked for idli?
For best results, at least 4-6 hours or over night Soak.
4. What is the best rice to use?
Idli rice (boiled rice) is best. Some people also mix a little poha (flattened rice) for softness.
5. Can I store idli batter?
Yes – Store in the refrigerator after fermentation. It stays good for 3-4 days. Bring it to room temperature before using.
6. Why do idlis turn yellow or brown?
It can be due to over-steaming or adding too much fenugreek or Poor quality dal or not washing enough Old flour that is over fermented.
7. Can I make idlis without a wet grinder?
Yes — A high-powered blender or mixer grinder will work. Just make sure that the urad dal feels very soft.
8. How do you know if the batter is sufficiently fermented?
Idli batter rises to the top (about 50-70% more in volume).It bubbles and smells slightly sour.
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Anandrao kharat
Indian Testy Recipe
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