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Friday, February 24, 2012

Idli


Idli:

Idli is a popular south Indian dish. When we say breakfast every one will be reminded of Idli. Making idli’s fluffy and soft is a real big deal. I will now get into details of making the idli



Ingredients:

Idly rice – 4 cups
Whole  Urad dhal (de seeded) – 1 cup
Fenugreek seeds/Vendhayam – 1 tsp
Water -  as needed
Cooked rice / Aval - handful
Rock salt – to taste.

Preparation:  

Wash and rinse the rice and dhal well with plenty of water.
Soak rice separately for 6 hours
Soak Urad dhal, fenugreek seeds in other vessel for 6 hours.
Remember after 6 hours the rice should be easy to break with fingers and dhal & methi seeds will be swollen.
Grind the dhal and methi seeds first using a wet grinder till fluffy and soft. It might roughly take 15-20 minutes. Turn off the grinder and transfer the contents from it to a large vessel.
Grind the rice in the same grinder (need not wash) to a smooth batter. Add a handful of aval or cooked rice. This will make the idli softer. It will take roughly 20–25 minutes. Before turning off the grinder add rock salt grind for a minute. Transfer the grinded rice to the same large bowl with dhal.
Now stir gently with your hands. Body heat is needed for fermentation. Cover the large bowl (do not use air tight lid) and keep it in a warm place, roughly about 8 hours. If the temperature is cold keep it in oven for 10 hours (do not turn on the oven).
After fermentation the batter would be frothy and would have raised double in volume.

Method:

For making idli the batter must be thick, so you need not add water after fermentation.
First the idli cooker has to be pre heated.
Grease the idli stand with sesame oil. (Sesame oil is good for health, so I always use sesame oil for idli)
Pour the batter into greased idli moulds.
Now place the idli stand in cooker that is preheated and cook it for 10 to 12 minutes.
Do not overcook idli’s as they will lose their softness.
  
Note:

Do not use the batter directly from the refrigerator. Bring it to room temperature and then use it for making idli.
 If you do not have a grinder, you can grind it in a mixie also. Always remember to add cold water when you grind ingredients in mixie. So the motor in mixie will not get heated fast.

Serve the idli’s with idli podi or chutney or sambhar.


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