Idli’s are South Indian traditional breakfast. This savory cake is very popular throughout India and now it is available worldwide. To prepare the batter soaked rice and black lentils are ground to smooth fine paste and allowed to ferment overnight or 8 hours and then goes to the oil coated Idli mould and steamed for 8 to 10 minutes.
It is served with chutney/dips and sambhar(Stew/curry). Grinding stone was used in the olden days to prepare the batter that which reassured the love and humble efforts of my grandma and great grandma, gone are the day!
There are countless variations in making of this soft idli’s, tatte idli, mallige idli, rava idli. Addition of ingredient or with slight changes in batter we obtain crispy dosas, appam. This comfort food appeals to all age groups. Idli’s are soft, fluffy, smooth, and melt in mouth.
3 cups Sona Masuri/Parboiled rice
1 cup black lentils/urad dal
Handful of flattened rice
1 tbsp fenugreek seeds
2-3 tbsp oil
Salt to taste
Step 1: Soak rice and flattened rice together, in another bowl soak black lentils and fenugreek seeds for 4-6 hours. Drain out the excess water from lentils and keep that water aside for later use.
Step 2: Drain out the excess water from rice and start grinding using the lentils water as required, add few tbsp at a time. Batter should be soft and smooth when to touch it with finger tips should feel paste like and medium consistency, transfer the batter. Repeat the same for lentils and fenugreek and pour it to rice batter. Mix (don’t over stir) and allow it to ferment overnight.
Step 3: Keep it in a warm place or use ¼ tsp of baking soda if batter hasn’t risen. Add salt and give quick stir. Grease the mould (I used plate idli mould) and spoon the batter until it’s 90% filled. In a steamer or pressure cooker steam them for 8 to 10 minutes in medium heat.
Step 4: Remove the mould from steamer carefully and let stand for a minute or 2. Take out idli’s using wet spoon from mould and transfer to plate.