Idli

Idli is a popular south-indian breakfast dish generally eaten with sambhar or coconut chutney. It is a soft and spongy steamed cake made by fermented batter of rice and udad dal. I am a big fan of south-indian food for the soul reason of it being not only tasty but at the same time very healthy if eaten in moderation.

Preparation time: 5 hrs soaking + 8 hrs fermenting
Steaming time: 10 min. + 5 min. resting
Cuisine: South-indian
Type: Breakfast

INGREDIENTS:

• 3 cup idli rice
• 1 cup udad dal
• salt to taste
• water as needed

METHOD:

1. Wash thoroughly rice and udad dal seperately 3-4 times.
2. Soak atleast for 4-5 hrs.
3. Drain all the water and grind dal and rice seperately to a smooth batter adding a tbsp of water if needed.
4. Keep the batter at warm place to let it ferment for 8-10 hrs. till it is risen and doubled in quantity.
5. Add salt to taste to the portion of batter that you are going to steam.
6. Grease the idli stand with oil and take a ladleful of the batter and fill the idli mould till 3/4th only.
7. Meanwhile, bring 1 cup of water to a boil in a pressure cooker or idli steamer.
8. Put the batter-filled idli stand inside the cooker or steamer and cover the lid. Remove the pressure or vent if using cooker before steaming.
9. Steam on high flame for first 5 min. and then 5 min. more on medium flame.
10. Switch off the flame and remove the lid. Let the idli stand rest for 5 min. inside the steamer.
11. Remove the stand and scoop out the idlis using a spoon or knife.
12. Serve hot with sambhar or coconut chutney.

Note:

• Do not add salt to all the batter at once. The batter will get sour quickly instead add the required amount that you are going to steam.
• The batter should be of dropping consistency, neither thick nor runny. Adjust by adding water if needed a teaspoon at a time to get soft and spongy texture.