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Oct 1, 2011

Idli / இட்லி / इडली

Idli the all time favourite & healthy southindian breakfast dish.  Made by soaking and grinding rice & urad, fermented and then steamed. A good combo of lentil and carbs for a healthy breakfast.




The art of making soft Idli comes with practice. The best rice that goes into making of soft idlis is the parboiled variety which is otherwise known as 'Idli Rice'. The urad should be of good quality, which you can identify from its appearance and when ground the batter should be fluffy. 

Wet grinder helps you get soft & economy idli as you need to use only 1 portion of urad for five portions of rice. In a mixer the combination is 3(rice) : 1(urad). Adding few methi seeds will not change the colour but gives a nice light aroma to the steamed idlis and also makes them soft. The batter for idli should be of little more than dropping consistency. The same batter can be used for making Dosais (dosas) by diluting it with little water which will be thick but of pouring consistency.
Some soak 2 tbsp of sabudana (Sago/Javvarisi) too along with rice and grind the batter to make soft Idlies but it will be tasty like the normal Idli.

Let us get into Idli Making :-

Ingridients :

  1. Parboiled Rice         - 5 Cups
  2. White Urad / Bengal Gram (deskinned) (whole) -  1 Cup
  3. Methi Seeds / Fenugreek           - 1 1/2 tsp
  4. Salt to taste
  5. Water to grind
Procedure :-

  • Wash rice + methi seeds and soak in water for 6 hours
  • Wash urad and soak for 1 hour (urad need not be soaked for long hours)
  • First in a wet grinder, put the Urad and grind it for 20 to 30 minutes by adding water little by little till it becomes nice & fluffy.
  • Transfer the batter to a vessel
  • Now Add Rice + methi seeds and grind it to paste by adding water little by little when required
  • when rice is ground, add the already grond Urad & required salt & grind them together for 10 minutes (no need to add water now)
  • Transfer it to a bigger vessel and let it ferment for 6 hours or till the batter raise well
  • To make idli, to the fermented batter, add required water (slightly more than dropping consistency) and mix well.
IDLI MOULD :

Idli Mould

  • Heat the steamer by pouring water inside it for steaming.
  • Pour a drop of oil in each mould and grease them while wet to prevent sticking.
  • Pour batter into idli moulds & steam for 7 to 10 minutes.

  • To check whether the idli is done, insert a knife and it should come out clean.
Steamed Idli  :




  • Enjoy your soft idlis with the side dish of your choice.


    Side dish suggestion :-

    Tastes best with Onion Sambar, Coconut or Onion Chutney or Chutney Powder which is also know as 'gun powder' or 'Idli Milagaai Podi' 

    TIPS for those using mixer grinder :-

    If you are using mixer grinder then for 3 : 1 ration add a tsp of fenugreek, grind to nice paste as usual and mix both matter and put then again in your mixer jar, whip them for some time till the batter forms bubbles & of creamy texture.

    Soft Idli tips :-


    You can add a tbsp of sago (sabudhana / javvarisi) too  to get more soft idlies.

     

    8 comments:

    nityakalyani said...

    Thanks Mira - had it wih gunpowder and ghee .Tastes very yummy. Thanks for sharing

    angelin said...

    Thanks mira for the yummy recipe.all these dats i 've been making idlis with wrong proportion .this time shall try your method .

    Dr Sonia S V said...

    Mira the sago idea is new to me.. Thank You for sharing such lovely tips

    மகி said...

    I use 4:1 ratio meera! First time hearing about 5:1 ratio! Idli looks soft! Nice clicks!

    Mira said...

    Thank you Nitya Bhen for joining me :-)

    Mira said...

    All the best angelin. enjoy soft idlis and post them for us :-) thank you.

    Welcome Sonia :-) thanks for joining me

    Mahi, Thank you. one of my aunt use 6 :1 ratio for which she is getting special ulundu that goes into jangiri making. As i am not getting that stuff here, i use 5 :1 ratio.

    Vishku said...

    Hi Mira,
    Very good info I didnt know the proportions are different for Grinder n mixie...

    Mira said...

    thank you vish :-)

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