Idli Recipe:
Basically, It's a South Indian recipe but famous all over the India.It's a Traditional Breakfast made in all Soth Indian household.This is a soft and fluffy dish serve with chutney and rasam.For softer texture in Idli, always add thick poha or cooked rice.These soft pillowy steam lentil rice cakes, Preparations we call them in English is popular outside India too.
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| Idli Recipe |
Preparation:50 Minutes
Time for Cook:25 Minutes
Serves:3-4 Serving
Ingredients for Idli Recipe:
1 cup regular rice
1 cup idli rice or parboiled rice
1/2 cup whole or split urad dal
1/4 cup thick poha
1/4 teaspoon methi seeds(fenugreek seeds)
2 cups water for soaking rice
1 cup water for soaking urad dal
1/2 cup water for grinding urad dal or add as requried
2.5 water for steaming idli
3/4 cup water for grinding rice or add as requried
oil as required to apply to the idli moulds
salt as requried
Step by step method of Idli Recipe:
1. Take 1 cup parboiled rice and 1 cup regular rice in a bowl or pan.
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| Idli Recipe 1 |
2. After that pick and then rinse both the rice varieties for a couple of times.Drain and keep aside.
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| Idli Recipe 2 |
3. Now add 1/4 cup thick poha in a bowl.
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| Idli Recipe 3 |
4. Rinse the poha once or twice with water.
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| Idli Recipe 4 |
5. After that add poha to the rice, add 2 cups water.Mix very well all the mixture and keep aside covered to soak for 4-5 hours.
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| Idli Recipe 5 |
6. In another bowl take 1/2 cup urad dal along with 1/4 tsp methi seeds.
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| Idli Recipe 6 |
7. Rinse the mixture for couple of time.
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| Idli Recipe 7 |
8. After that add 1 cup water.cover and soak the mixture for 4-5 hours.
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| Idli Recipe 8 |
9. Before griding the dal, drain the urad dal, but don't throw away the water.Reserve the soaked water.
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| Idli Recipe 9 |
10. Add urad dal in a wet grinder jar.Initially add 1/4 cup of the reserved water.
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| Idli Recipe 10 |
11. And grind the urad dal for some seconds.Then add 1/4 water and continue to grind.The mixture should be light and fluffy.
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| Idli Recipe 11 |
12. Pour the urad dal paste in a deep bowl.
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| Idli Recipe 12 |
13. After that drain the rice and poha and add them in the wet grinder jar.
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| Idli Recipe 13 |
14. To grind rice and poha use the urad dal strained water or regular water.The rice can have a fine rava like consistency in the batter.Add water in parts and grind.Note that the rice batter should not be too thick or thin.
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| Idli Recipe 14 |
15. Now pour the rice batter in the same bowl which containing the urad dal batter.
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| Idli Recipe 15 |
16. Now add 1 teasppon salt, mix very well with the mixture by using spoon.
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| Idli Recipe 16 |
17. Cover the bowl with a lid and keep the batter in a warm place.Note that, Don't use an air-tight lid.In colder climate, keep the batter for longer time from 12 to 24 hours.But generally it should be left undisturbed for 8 to 9 hours.
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| Idli Recipe 17 |
18. The next morning batter will ferment and increase in volume.
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| Idli Recipe 18 |
19. Now grease the idli mould with oil.With spoon gently and lightly placed the batter, don't over do.
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| Idli Recipe 19 |
20. Take idli steamer or pressure cooker or electric cooker, add some 2 to 2.5 cups water and heat the water.Keep the mould in the steamer or pressure cooker and steam for 12-15 minutes.
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| Idli Recipe 20 |
21. Check for doneness by inserting a tooth pick.it Idli is not done very well then keep again for a few minutes.Don't overcook yhe idli as then they become dry.When Idli is done then remove the idli mould from the cooker.
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| Idli Recipe 21 |
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| Idli Recipe 22 |
22. Serve the soft,hot and fluppy Idli with chutney and sambhar.
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| Idli Recipe 23 |
