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DISH NAME : IDLI (STEAMED RICE CAKES)

  • Origin : TAMILNADU
  • Category : BREAK FAST DISHES
Preparation Time : soaking +45 minutes
Cooking Time : fermentation+10 to 12minutes minutes
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Description

Idli is staple breakfast dish in South Indian states, specially, Tamilnadu. It is easily digestible. Batter is fermented before steam cooking.

Note

1) A particular type of rice specifically used for making idlis is usually used. In case of non availability, white raw rice may be used.
2) Black gram whole dal is prefered to split black gram dal.
3) Black gram dal should be ground to a fine paste.
4) Oversteaming idlis will make it hard and dry.
5) Usually idli batter is ground in a wet grinder. This will not make the batter hot. In case of using a blender/ mixie, i usually add cold water from fridge. Or keep the soaked dal and rice in fridge.
6) The mixie / blender makes the urad dal hot when ground. While warmth encourages the growth of the bacteria, heat kills it. A very hot environment can make the batter sour too soon and the taste will not be good. Also idlis may not be soft.
7) Check the consistency of the batter, it should be not too thick and nor too liquid, if the consistency is not right, idlis will be hard and flattened. Mix well the batter before pouring into the mould.
8) Cooked rice can be substituted with equal qty thin beaten rice/ rice flakes.

  No.s 
Quantity Name
IDLI
1  CupIdli rice
0.33  CupBlack gram dal, whole
0.5  CupRice, white, cooked
1  PinchFenugreek seeds
  Salt to taste
0.5  CupWater (approximate)

Method

1) Wash and soak black gram dal for atleast 4 hours.
2) Wash and soak rice & fenugreek for 6 to 8 hours.
3) Drain black gram & grind to a fine paste with approximately .25 cup water. Do the grinding in intervals, so that batter will not be hot. Remove and keep aside.
4) Then drain rice & grind to a fairly fine paste using about .25 cup water. Do the grinding in intervals, so that batter will not be hot. Lastly add cooked rice and grind. Mix this with black gram mix. Batter should be thick.
5) Add required salt and mix well with hand. Hand is used as the warmth from hand will help in fermenting the batter.
6) Keep the batter aside for about 8 to 10 hours. This fermentation time is for humid, warm climates. In case of cold climates, either cover with a blanket or keep in the oven with the light on and door closed. Do not start the oven.
7) After fermentation, mix the batter well and check for salt.
8) Grease idli plates/ moulds. Pour batter into the moulds. And bring water to a boil.
9) Pour water, about 2 glasses into the steamer.
10) Place the idli plates into a steamer. Pressur cooker can be used without using weight.
11) Steam for about 8 to 10 minutes. After about 7 minutes, open and pierce with a skewer or tooth pick. If it comes out clean, put off fire and carefully remove idli stand. If not cooked keep for another minute or two.Keep aside to cool. Then with the back of a spoon dipped in water, slide under idlis & remove idlis.

Serving Suggestions

Serve hot with sambar(lentil curry) and coconut chutney