Idli which is a traditional breakfast dish of every South Indian
household is prepared from dosa rice and urad dal. There are variety of idli’s
such as rava idli, mallige idli, rice idli, stuffed idli and so on. I often
like having idli with dalitoy, a traditional dal rasam prepared from tuvar dal
and it is of Konkani cuisine. And I always used to wonder how to make soft like
south Indian restaurants serving Idli’s. Then I got to know that a good quality
split black gram which is grounded nearly an hour till creamy texture makes
idli super soft. So making soft idli depends on grinding the batter. You can
also prepare many dishes from left over idli batter which I am going to post in
my blog in coming days.
Prep time Cook time Total time
8 Hrs 30 min 20 min 8
hrs 50 min
Author: Home
Chefs Cooking
Recipe
type: Breakfast
Cuisine: South
Indian
Serves: 4 Servings
Ingredients:
Dosa rice 1.5 Cup
Urad Dal/ Split black gram ½ Cup
Fenugreek Seeds (Optional) ½ tsp
Salt to taste
Instructions:
1.Wash and soak dosa rice along with fenugreek seeds together for
at least 4 hours. Also wash and soak urad dal for 4 hours.
2.Drain the water completely which you have used for soaking.
Using a wet grinder first grind urad dal by adding little by little water at
regular intervals.
3.You need to grind urad dal for minimum 30 minutes till you get
creamy texture. Just before removing the batter add salt to taste.
4.In a big size vessel transfer the urad dal batter. Now add
drained rice along with fenugreek seeds & salt and grind only for 5 minutes
by adding very little water.
5.The rice should be ground coarse till you get semolina (rava)
texture. Mix the coarsely ground rice batter to the urad dal batter. Your idli
batter is ready to ferment.
6.Add half cup of water to the grinder, collect the left out
batter and pour this water over idli batter.
7.Allow the batter to ferment for at least 8 hours and more than
15 hours in cold region.
8.Next day the fermented batter will rise. If any water content is
present on top of the batter throw it away gently before mixing it.
9.Mix the idli batter well and its consistency should be thicker
than the dosa batter. If it is too thick then add little quantity of water.
10.Pour water to the steamer and heat till you get rolling boil.
Meanwhile grease the idli moulds and pour the batter, tap once and keep aside.
11.When the water in the steamer starts boiling place the idli moulds
and steam for about 15 to 20 minutes.
12.Just before turning off the flame with the help of toothpick or
knife check if the idli’s are perfectly cooked.
13.Do not try to unmold idli when it is too hot because it will
break. Allow it to cool for a while.
14.Transfer idli into an steel bowl and keep inside hot steamer
without turning on flames for few more minutes.
15.Serve hot idli’s along with chutneys of your choice and with
piping hot sambhar.
Note:
1.By adding fenugreek seeds you can prepare dosa from the same
idli batter. Add little water to the batter to get dosa batter consistency.
2.To make idli’s soft like sponge you need to buy a good quality
urad dal and grind for long time till you get creamy texture.
3.Grinding batter using wet grinder than mixer grinder gives a good
result.
4.Use big vessel to place batter as after fermentation it will
rise till top.
5.Place the idli moulds into the steamer only after water is
boiled and steam is generated inside.
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