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.
Ingredients:
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
Directions:
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.
