Saturday, April 6, 2013

IDLI

Idli or idly or iddly is a traditional breakfast in south Indian households.Idli is savory cake of south Indian origin popular throughout India.The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils  and rice.The fermentation process breaks down the starches so that they are more readily metabolized by the body.







INGREDIENTS:-

Urad dal(black gram)-2 cups
Rice-1 cup
Fenugreek seeds-1 tsp
Water-as needed
salt to taste
Oil or cooking spray



METHOD:-

1-Wash and soak rice,urad dal with fenugreek seeds in enough water for atleast 5 to 6 hours.(overnight is better).After 5 hours drain water and grind this into a smooth batter adding water in regular intervals.
2-Adding water is so important as this will help in bringing out soft idlis.It took approximately 2 of water to grind this batter.Add salt and mix well.Keep aside in a warm place to ferment well for at least 6-8 hours.
3-Grease the moulds of idli pan with oil or cooking spray.Heat the idli pan with 2-3 cups of water and allow to water to boil.Take a ladle full and add it to the idly pan(fill it 3/4 full) and steam it for 12-15mins.
4-Check the idlis by poking with a toothpick.If it comes out clean they are done.Hot soft idlis ready to be served and serve with sambar  and chutney chutney(peanut coconut chutney).


NOTE-In east-cost of USA it's very difficult to ferment idli or dosa batter.So ferment your idli or dosa batter in the oven 400F,turn off the heat and place the batter in there overnight or ferment.






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