Idli - Idli is a traditional breakfast item very common in Southern India. It is prepared by steaming the batter made with rice and ulundu.There is no clear evidence on the origin of Idli, one of the most popular dish in South India. A variety of idlis are prepared by adding other ingredients like vegetables, semolina etc. Idli tastes best with sambar.
Raw rice-1 cup
Boiled rice- 1 cup
Urad dal,washed-3/4 cup
Salt to taste
Oil- 4 tsps
Idli - Directions:
Soak rice and dal separately for 3 hrs.
Grind rice coarsely like fine suji and grind dal very smooth adding enough water. Add salt and mix well. The batter should be thicker than dosa batter.
The batter should ferment well so keep it over night in summer and nearly 2 days in winter.
Grease idli mould with oil and fill them with batter, leaving some space to expand.
Steam them in an idli stand(without weight) for nearly 10 mins.To test, pierce with a fork and the batter should not stick to the fork. Remove with a spoon after 2,3 mins.The second batch
will take only 7 mins.
Serve hot with idli powder, sambar, onion chutney or coconut chutney.
(NOTE:- Ghee or til oil may be spread on the idlis if desired. You may make use of rice suji(2 or 2 and ¼ cup) for ¾ cup urad dal .If the batter is very thick, you may add 2,3 tsps water and 1 tsp oil to the batter. This helps in making soft idlis)
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