Idli is a soft, pillowy steamed savory cake made from rice and lentil batter. The lentils used in making idli are urad dal (black gram). Idli is a traditional breakfast made in every South Indian household. Idli is popular not only in the whole of India but outside India too. Idli is naturally vegetarian, vegan, gluten-free, and makes for one of the healthiest breakfasts.
Ingredients
4 cups idli rice
1 cup urad dal/ whole or split husked black gram
1/2 cup poha/ beaten rice/avalakki
1/2 cup cooked rice
Salt to taste
Procedure
Wash and soak dal and rice separately in water for 5-6 hours.
Rinse poha and add to the rice. Drain the soaked urad dal.
Grind the urad dal, adding water till you get a smooth and fluffy batter.
Remove the urad dal batter in a bowl and keep aside.
Grind the rice in batches with cooked rice, to make the semi-smooth batter.
Mix both the batters together in a large bowl or pan. Add salt and mix well.
Cover and let the batter ferment for 8 to 9 hours or more if required.
Grease the idli molds. Pour the batter into the molds and steam the idli in a pressure cooker or steamer.
If using a pressure cooker remove the vent weight (whistle).
Steam for 12 to 15 mins or until the idli is done.
Serve the steaming hot idli with coconut chutney and sambar.
The remaining batter can be stored in the refrigerator for a couple of days.
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