Idli

 

 

Idli is an age old breakfast dish in South India. Now, it gained popularity, not only all over India, but in many other countries also. Idlis are steam cooked, fat free and delicious breakfast or snack. Split or whole urad dal (black gram) and rice (either broken rice, which is called ravva or whole rice) are the main ingredients for this preparation. Rice and dal are soaked in plenty of water, ground and fermented to make soft idlis. The fermented batter is then steam cooked in a special container available in many Indian stores in USA. Even if you do not have the container, you can use the "idli stand", a set of plates you can place in a pressure cooker or a deep pot large enough to put the stand and prepare idlis.

Readymade idli batter is available in many Indian stores in USA. When you do not have a store where the batter is available or you do not care for the batter, you can make your own batter following the process given in this recipe.

Everyone has a different ratio of dal and rice.  I prefer using more dal and less rice so that it is healthier. Also, I use rice ravva and not whole rice which has to be ground to make the batter.

 

Softness of idlis is dependent on the fermentation of the batter. Optimum temperature contributes to the fermentation. Generally warm temperatures in India are the best to make idlis. The ideal temperature is 30 to 32 degrees C. The consistency of the batter also decides the amount of fermentation. The consistency should be fluffy and the batter should fall down easily from your spoon as you mix it.

 

You can just cover it (not an airtight lid) and leave it undisturbed for about 8 to 9 hours.

If the outside temperature is cold, you can either leave it inside the microwave (don't turn it on), or in an oven with the light on. This is how most of the people in USA do it.

Also, half a slice of bread added to the dal when grinding helps in fermenting. Some people add a few spoons of poha (flat rice) or cooked rice while grinding.

 

Don't try to scoop out the idlis immediately after steaming. To get neat and smooth idlis you must let it cool for a few minutes. Then scoop out using a wet spoon. Otherwise, you may get idlis with rough edges.

 

 Idlis garnished with grated carrot and cut cilantro.            

                                                                                            

 

  

 

 Idlis served with ginger chutney and sambar.

 

 

 

 

Soaked, drained dal and soaked squeezed ravva.

 

 

 

 

Freshly ground batter, before fermentation. (notice the volume of the batter).

 

 

 

 

Batter after 8 to 9 hours of fermentation. (the volume has increased).





 

 

 

 

 Idli making container.

 

 

 

Batter scooped into the greased plates.



 

 

 Ingredients:

•      1 cup urad dal (split or whole urad dal without skin)
•      2 cups idli ravva
•      1 tsp methi seeds
•      salt to taste

Directions:

1.      Soak dal along with methi seeds in plenty of water overnight or 4 to 5 hours.
2.      Soak idli ravva separately in water.
3.      Grind the dal in blender with minimal water.
4.      Squeeze the water out from ravva and add the same to the ground dal.
5.      Add salt and mix thoroughly. Consistency must be thicker than dosa or pancake batter.
6.      Place the batter in a larger container as the batter gains in volume when fermented.
7.      Let it stand and ferment for 5 to 6 hours.
8.     When fermented, it rises and becomes bubbly. Fermentation depends on the outside temperature.
9.      If it is very cold outside, the better can be kept in an oven with light on. 
10.      Rinse and spray or grease oil on the idli plates.
11.      Heat water in the idli container.
12.      Scoop out spoonfuls of batter on to the plate. Do not fill it to full.
13.      Put the idli stand in the container and cover.
14.      Cook for 8 to 10 minutes after steam starts coming up.
15.      Poke a tooth pick or fork to see whether the idlis are cooked. If the fork comes out with no batter sticking to it, the idlis are ready.
16.      Turn the heat off and let it cool for five minutes.
17.      Scoop the idlis out using a wet spoon and serve hot along with chutney and sambar.

Note:

In many Indian stores in USA, idli batter is available, which can be directly used to make idlis.
Idli ravva is available in Indian stores.
Idlis are served with sambar, allam pacchadi and spice powder.