Idli is one of the most popular south Indian recipes all over the country. Extremely scrumptious, light and nutritious, Idli is an ideal breakfast item. Made of rice and Urad Daal, making Idli is not difficult at all. As it is a steamed food with minimum oil and no spices, it is an ideal food item for every body.
Method of making idlis is very simple yet little bit time consuming, only in the sense that you have to plan ahead. Whether idlies turn out like cotton soft or solid, white round bricks – it all depends on fermentation (that means where you live and how you grind the batter etc.,).
Idli is served hot along with sambhar and Nariyal chutney (Coconut chutney). Read on to know how to make idli, if you want to try this wonderful south Indian delicacy.
Ingredients of making Idli
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
Oil for greasing
Method of making Idli
1. Wash and soak dal and rice in water for about 6 – 8 hours.
2. Then grind them coarsely into silky smooth batter in a blender (To get the medium tight consistency, add the drained water kept aside, as needed to the batter,while grinding).
3. Remove the batter in a vessel.
4. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
5. Idlis are ready to be cooked when the batter is well fermented.
6. Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
7. Steam cook idlis on medium flame for about 10 minutes or until done.
8. Use a butter knife to remove the idlis.
9. Serve them with sambhar or chutney.