A plate of Idli Sambar makes for a very healthy breakfast at the start of a day. The reciepe below is a variation as I have suggested adding a pinch of fruit salt so that the Idli becomes soft and light. You will need a Idli steamer and moulds for making idlis.
Servings:
Approx. 20 pieces
Servings:
Approx. 20 pieces
Ingredients:
For Idli Batter
3 cups par-boiled rice (ukda Tandool) or regular rice
1 cup Urad dal
1 tsp fenugreek (methi) seeds
1-2 tspns Fruit Salt
Water as required
salt to taste
Oil for greasing
For Serving
Coconut chutney
Sambar
To make the idli batter
Wash urad dal, rice and fenugreek seeds. Add enough quantity of water to soak the urad dal, rice and fenugreek seeds. The level of water should be approximately 1/2 inch above the level of this mixture. Allow it to soak for 5-6 hours.
After soaking, remove excess water from dal and rice so that it can be used to adjust the consistency of the batter and keep it aside. Now transfer the mixture into a blender and blend it into paste of medium consistency (neither smooth nor coarse). Add some dal and rice water kept aside, if required. Transfer the batter into a large bowl and cover it. Allow it to rest overnight so that the mixture gets fermented. Ensure that the bowl is kept in a warm place for fermentation.
To make Idli
Take Idli Steamer (special Idli cooker) and add enough water in the base. Cover it and allow the water to boil. Take Idli moulds and grease them with oil.
Take enough batter in a bowl. Add salt and some water to adjust the consistency of the batter. Now add 1/2 spoon of fruit salt and mix it in the batter. Take a spoonful of batter and pour it into the greased Idli moulds. Steam it for 10-15 minutes. After steaming, allow it to cool for some time. Scoop out the Idlis from the Idli mould with the help of a greased spoon .
Serve hot with Coconut chutney and Sambar.
- While storing the batter for fermentation, ensure that there is enough space in the bowl as the batter will rise further. If the bowl used in small, then the batter will spill out of the bowl.
- Ensure that the final batter is not thick, because thick batter leads to hard Idlis
- If you do not have an Idli steamer, you can make a double boiler and cover the outer vessel with a lid. You can take small bowls (steel/aluminum) and put small quantities of batter in each and steam the idlis. Alternatively, you can use a flat alluminium dish/plate with a good height and steam the batter.
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