19 June, 2014
Idli(Steamed Rice Cakes)Comments : 5 Posted in : Andhra Cuisine or Telegu Cusine, Bachelor Recipes, Breakfast, Chutney, Condiments, For the Tiffin Box, Healthy food, Idli, Indian Cuisine, Karnataka Cuisine, Kid Friendly, legumes, Lowfat, South Indian Cuisine, Steamed, Urid Daal on by : ArchanaPotdar Tags: Idli, idli rava, methi, Rice, South Indian, Steamed, urid daal
|Idli/ Steamed Rice Cakes|
Universe we shall have breakfast.
Since I have exhausted my breakfast options other than dosa, idli you will have to “suffer” the idli, dosa route. Suffer because my daughters call them as such!! Let them say the same 10 years hence …
Today let’s make the regular everyday Idli, but before that lets read up a bit on Idlis. Here is what the “authorities” have to say on Idli ( Apeksha and Akanksha this is basically for you…. Idlis are healthy!)
accompaniments. Mixtures of crushed dry spices such as milagai podi, chatni pudi are the preferred condiment for idlis eaten on the go. (takes care of all your four components of diet plus with chutney the necessary minerals and vitamins are a yummy addition)!
But the credit of popularising the idli goes to the people of Tamil Nadu.
For regular idlis generally I make idli batter out of idli rava but you can use idli rice (thanks Padma for introducing me to this rice you get such lovely idlis out of this rice without any effort) or you can use regular rice that you use for cooking.
|Idli/ Steamed Rice Cakes|
- 1 cup urid dal
- 2 ½ cups idli rava
- 2 tsp methi /fenugreek
- Wash and soak the urid dal with the methi for a minimum 4 hours.
- Measure the idli rava out in a big vessel, the one in which you plan to ferment the batter and add water.
- Stir the rava and see to it that the water is at least 1 inch above the rava.
- Let it stand for 15-20 minutes. Drain the water. Repeat the procedure 2 times.
- Drain all the water and keep ready for the urid dal batter.
- Meanwhile, grind the urid dal to a fine paste using little water if needed. You can grind in the blender or in grinding stone.
- If you are grinding manually, on the grinding stone and want to give your hand some rest take a small blob of
the batter, shush quietly, Amma will notice if you get out a too big blob and your flour will be all watery, so small means small, drop it in the vessel of water. Is the blob floating as it is? Yes? Then you are done!!
- Remove the urid dal and mix it well with the idli rava.
- Set aside. You may at this moment mix salt in the flour and set aside to ferment overnight but I do not so mine sits overnight, salt less.
- In the morning you will see that your batter has fermented well. Stir it. Add salt in case you have not before and mix well.
- Grease your idli moulds and steam them for 20 minutes. You can use either the idli cooker or incase like me you do not then use your pressure cooker without the vent or the weight.
- After 20 minutes remove the idli from the cooker and let them cool down a bit. Then un-mould the idlis and serve hot with coconut chutney and sambhar.
- In case you have used rice in place of idli rava you will have to grind it up coarsely before you mix the urid dal .
- In case you are wondering what is the white stuff its unsalted butter. Its awesome with hot idlis.
Linking to Come join us for breakfast.
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