Idli

Name: Idli
Cuisine: Indian
Ingredients: 2 3/4 cup Idli Rice; 1/4 cup short grain Raw rice; 1 cup Urad dal; 1 tsp Fenugreek seeds; handful cooked rice / Poha; to taste Salt

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#thc #thcweek2

Idli is a traditional and staple breakfast dish of South India. Served with varieties of chutneys and sambar.
To prepare idli/ dosa batter, a proper proportion of rice and urad dal is soaked separately for 6-8 hours. Fenugreek seeds are soaked along with rice for additional flavour. After soaking, rice and dal are separately grounded to a fine paste and then combined with salt to taste. The batter is left to ferment overnight or at least 8 hours till the batter almost doubles in volume. Then batter is ready to make soft idlis or crispy dosas.
Here is the step-by-step process of preparing the batter. Using this batter you can prepare idli, varities of dosa such as Plain Dosa, Masala Dosa, Uttapam, Set/ Kal Dosa, Onion Dosa.

#thc #thcweek2

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

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Ingredients

2 3/4 cup Idli Rice
1/4 cupshort grain Raw rice
1 cupUrad dal
1 tspFenugreek seeds
handfulcooked rice / Poha
to taste Salt

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Steps

1

In a bowl take idli rice, raw rice and fenugreek seeds. In another bowl take urad dal. Wash them thoroughly and fill with water and keep it aside for 6-8 hours.
2

If using flattened rice, wash them and soak it in water. In a grinder jar take soaked and drained urad dal. Add required amount of water and grind to a fine paste. Transfer it to a wide bowl.
3

Now take soaked and drained rice in grinder jar. Take Rice in two batches as quantity is more. Add water little by little and grind to a fine paste. When almost done, add half of cooked rice or soaked flattened rice and grind till smooth. Transfer it to bowl which has urad dal paste. Repeat for another batch of rice.
4

Add salt to taste and required amount of water to adjust to dropping consistency. Mix well. Cover and set it aside undisturbed in warm place overnight or for 8 hours to ferment.
5

After 8 hours, batter would have doubled in volume. Give a light stir with a ladle. Now the batter is ready to use to make idli/dosa. Extra batter can be stored in a air tight container and left in the fridge for 5-6 days and used when required.
6

Take water in idli steamer pot and put it on medium flame. Grease idli plate moulds with oil and fill it with batter and place the plates in steamer pot. Steam for 10 minutes. Switch off the flame and let it stand for 10 minutes. Remove the plates from the pot and let it cool down for 5 minutes. With wet spoon carfully scoop out idlis and transfer into serving pot / hot pack.
7

Steaming hot and soft idlis are ready to be served with your favorite chutney or sambar.