IDLI RECIPE | STARTUP COOKING
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Idli, a popular south Indian breakfast recipe made with ground urad dal and rice, and then fermented overnight, steam cooked till it holds the shape and served for breakfast with chutney and sambar.
Idli is one of the healthiest protein packed breakfasts from South Indian cuisine, which are easily digestible and low in calories. This is purely a vegan and gluten free recipe, hence it can be consumed by everyone.
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Making soft and fluffiest idlis at home is really an art which you can easily master with my step by step photo recipe. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR IDLI
Coarse : Breakfast / Dinner
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 10 hr
Cook Time : 15 min
Total Time : 10 hr 15 min
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INGREDIENTS
- 4 cup idli rice
- 1 cup whole urad dal
- 1/4 cup thick poha
- 1/2 tsp fenugreek seeds
- water as needed
- salt to taste
- 1 tsp oil
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PROCEDURE
- take idli rice in one bowl, urad dal and fenugreek seeds in another bowl
- wash them separately until water runs clear
- soak them separately in lots of water for at least 8 hours
- rinse and soak thick poha with 1/2 cup of water for about 20 minutes before grinding
- after 8 hours, drain the water from both the bowls
- add soaked urad dal and methi seeds in to the wet grinder
- sprinkle water little by little and grind to a thick, smooth and fluffy batter
- transfer the urad dal batter into a large stainless steel bowl (no plastic)
- add soaked rice and thick poha together in to the wet grinder
- sprinkle water little by little and grind to a slight coarse paste like semolina (rava)
- transfer the batter into the urad dal batter bowl
- add salt and mix well with your clean hands for quick fermentation
- batter should be thick pouring consistency
- set the batter bowl aside in a warm place for at least 10-16 hrs to ferment or until the batter rises well to double the quantity. (it totally depends on the weather and temperature)
- once the batter is well fermented, mix the batter well 2-3 times before use
- bring water to boil in a idli pot
- grease the idli plate with a tsp of oil
- pour a ladle full of batter in each mould and place the prepared plate into the idli pot
- cover with lid and steam for 15 minutes and then switch off the flame
- remove the idli plates from the pot and set aside to cool for 2 minutes
- now, dip the spoon in the water and remove the idlis to a plate
- serve hot with sambar and your favorite chutney
- Enjoy ????
NOTES
- for a soft, good and fluffy idli, the batter should be well fermented but not turn sour
- use wet grinder for better results and do not use the mixer grinder
- use stainless steel containers for fermentation and storage
- if your batter is too thick, then your idli will be hard. so adjust the water level while grinding
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How to Make Idli with Step By Step Photo Recipe
rinse and soak idli rice in water for 8 hours
rinse and soak urad dal and fenugreek seeds in water for 8 hours
rinse and soak poha in water for 20 minutes before grinding
add soaked urad dal and methi seeds in to the wet grinder
sprinkle water little by little
grind to a soft, smooth and fluffy batter
transfer the batter into a large stainless steel bowl
now add soaked rice and poha into the wet grinder
sprinkle water little by little
grind to a slight coarse paste
transfer the rice batter into the urad dal batter
add salt
mix well with your clean hands for quick fermentation
allow the batter to ferment for 10 – 16 hours
batter is fermented well
mix the batter well for 2-3 times before use
grease the idli plate with a tsp of oil, pour a ladle full of
batter in each mould
place the idli plate in the idli steamer or pressure cooker
and steam for 15 minutes
idli is ready
serve hot with chutney and sambar
IDLI
