Idli Recipe
Idli recipe, a popular South Indian dish, is a versatile and nutritious choice that may be enjoyed as breakfast, a snack, or maybe a light meal. made from an easy batter of rice and urad dal (black gram), idlis are steamed to perfection, resulting in fluffy, soft, and without difficulty digestible dumplings. In this text, we’ll guide you through the method of making idlis, which includes the number of servings, time required, nutritional values, and a few more recommendations to make your idlis recipe simply excellent.
Number of Servings: This recipe yields approximately 16-18 idlis, making it suitable for a family of four. You can adjust the quantities accordingly if you need to serve more or fewer people.
Time Required:
- Preparation Time: 8-10 hours (for soaking the rice and urad dal)
- Cooking Time: 15-20 minutes
- Total Time: Approximately 8.5-10.5 hours (including soaking time)
Ingredients:
- 1 cup parboiled rice
- 1 cup normal rice
- 1/2 cup urad dal (black gram)
- 1/4 teaspoon fenugreek seeds (methi seeds)
- Salt as per required
- Water, if needed
Instructions:
Preparation:
- Rinse the parboiled rice and urad dal separately under cold water until the water runs clear.
- Soak them in separate containers with enough water. Add fenugreek seeds to the urad dal container.
- Allow both the rice and urad dal to soak for 6-8 hours or overnight.
Grinding:
- Drain the soaked rice and urad dal separately.
- In a wet grinder or high-speed blender, grind the urad dal with fenugreek seeds, adding a little water at a time until you get a smooth and fluffy batter. This may take about 20-30 minutes.
- Transfer the urad dal batter to a large mixing bowl.
- Next, grind the soaked rice to a slightly coarse, semolina-like texture. Add water as needed.
- Combine the rice batter with the urad dal batter. Add salt and mix well.
- Cover the bowl and let the batter ferment in a warm place for 6-8 hours or until it has doubled in volume.
Steaming:
- Grease the idli molds with a little oil.
- Pour a ladleful of the fermented batter into each mold.
- Place the idli stand or mildew in a steamer or idli cooker.
- Steam the idlis on medium heat for about 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove the idlis from the molds using a butter knife.
Serving:
- Serve the hot and fluffy idlis with coconut chutney, sambar, or your favorite accompaniments.
Extra Notes:
- You can add grated vegetables like carrots or peas to the batter for a nutritious twist.
- To ensure soft and spongy idlis, remember that the key is in the fermentation process. The longer the fermentation, the better the idlis.
- Adjust the amount of water while grinding to achieve the right batter consistency – thick yet pourable.
- You can use small, greased bowls or stainless steel cups as molds if you don’t have an idli stand.
