by Aparna Anurag Updated February 7,2014
Idli is savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. A variant of Idli known as sanna is very popular amongst the Goans and other Konkani people.
Preparation Time: 30 min
Cook Time: 1 hr
Total Time: 1 hr 30 min
Author: Aparna Anurag
- RICE :4 CUPS
- URAD DAL :1 CUP
- RICE FLAKE (Poha):A FISTFUL
- WATER:AS NEEDED
- SALT :AS NEEDED
• Wash rice , urad dal and poha several times and soak them in enough water overnight .
• Next day drain the water and add the soaked rice, urad dal and poha into the wet grinder.
• Grind this into a smooth batter adding water in regular intervals.
• It took approximately 2 to 3 cups of water to grind this batter.
• The entire of process of grinding took 30 minutes.
• The consistency after grinding should not be so thick. Add salt and mix it nicely with your hands or a spatula.
• Keep it in a container and allow it to ferment for 8 to 10 hours.
• The fermentation time depends on the outside temperature as if it is very hot you get it fermented soon, whereas in rainy season this will take extra 2 hours.
• allow it to sit overnight and make idlis for next day breakfast.
• Before making the idlis in the morning mix the batter nicely using a ladle.
• If you are not going to make idlis after fermentation just keep it refrigerated to avoid over fermentation ,resulting in sour idlis.
• For making idlis, grease the Idli plate with oil(preferably sesame oil) . Heat the Idli pan with 1 cup of water and allow the water to boil.
• Pour 3/4 the ladle of idli batter to the idli plates and steam it for 8-9 minutes.
• If you want to check out whether it is done, just wet your finger and insert it in a idli and it is not sticky just switch off the flame and take the idli plate out .
• After a few seconds dip a spoon in water and carefully take out the idlis and transfer them to the serving plate. Do not take out when the idlis are hot as it will not come out properly.
• These idlis will stay soft for many hours and never get dried. Just cover it properly if you going to eat it later.
• Serve with red chutney, coconut chutney and Sambar.