Step into the realm of South Indian cuisine and experience the divine flavors of idli, a soft and fluffy steamed rice cake that will transport your taste buds to cloud nine. This delightful dish is a breakfast staple in South India, but its appeal knows no boundaries. With its simple yet enchanting flavors, idli has become a beloved dish around the world. So, let's embark on a culinary journey and create a batch of heavenly idlis that will leave you craving for more!
Heavenly Idli Delight
Rated 5.0 stars by 1 users
Category
Main dish
Servings
4
Prep Time
8 hours
Cook Time
20 minutes
Step into the realm of South Indian cuisine and experience the divine flavors of idli, a soft and fluffy steamed rice cake that will transport your taste buds to cloud nine. This delightful dish is a breakfast staple in South India, but its appeal knows no boundaries. With its simple yet enchanting flavors, idli has become a beloved dish around the world. So, let's embark on a culinary journey and create a batch of heavenly idlis that will leave you craving for more!
Author:Sindhu
Ingredients
-
2 cups idli rice (parboiled rice)
-
1 cup urad dal (split black gram)
-
1 teaspoon fenugreek seeds (methi seeds)
Salt to taste
Water for soaking and grinding
Oil or ghee for greasing
Directions
Soaking the ingredients:
Rinse the idli rice, urad dal, and fenugreek seeds separately under running water.
In a large bowl, add the rice and enough water to cover it. Let it soak for about 4-5 hours.
In another bowl, add the urad dal and fenugreek seeds. Cover them with water and let them soak for 4-5 hours as well.
Grinding the batter:
Drain the water from the soaked rice and transfer it to a blender or wet grinder. Grind it into a smooth batter, adding water gradually as needed.
Similarly, drain the water from the soaked urad dal and fenugreek seeds. Grind them separately into a smooth batter.
Combine both batters in a large bowl and add salt. Mix well to ensure the salt is evenly distributed.
The consistency of the batter should be thick yet pourable. Add water, if required, to achieve the desired consistency.
Fermentation:
Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for about 6-8 hours or overnight. During fermentation, the batter will rise and become fluffy.
Steaming the idlis:
After fermentation, mix the batter gently to remove any air bubbles. The batter is now ready for making idlis.
Grease the idli molds or plates with oil or ghee.
Pour the batter into the molds, filling them to about three-fourths of their capacity.
Place the idli molds in a steamer or idli cooker. Steam them on medium heat for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
Once cooked, remove the idli molds from the steamer and let them cool for a minute.
Using a spoon or a butter knife, gently remove the idlis from the molds and transfer them to a serving plate.
Recipe Note
Serve the idlis hot with your favorite accompaniments such as coconut chutney, sambar, or tomato chutney. Enjoy the fluffy, melt-in-your-mouth idlis as a delightful breakfast or snack.