IDLI

 

Idli, is a common breakfast in Southern part of India.  Now-a-days, idli is available in different varieties.  Idlis are a great source of carbohydrates and protein.  As it is steamed, fat content is low and easily digestible.  Because of its health benefits it is an ideal food for infants, and adults alike.

Here, I am introducing the normal idli recipe. I will introduce the other varieties shortly….

 

Ingredients:

White Raw Rice (pachari/ pacha arisi) ----------- 1 cup

Urad dal (uzhunnu) ----------------------------------- ½ cup

Water ---------------------------------------------------- as needed

Salt ------------------------------------------------------- as needed

Oil -------------------------------------------------------- for greasing the idli mould

 

Preparation of Idli batter:

1.     Wash and soak rice and urad dal separately for 2- 3 hours

2.     Grind the rice and urad dal separately in a mixer grinder or grinder till it become smooth paste (while grinding, pour water above the rice and urad dal level)

3.     Pour both the batter together in a big container and mix well

4.     Keep the batter overnight to become fluffy (or keep for 5-8 hours, fermentation time will change according to the climate)

5.     Just before prepare idli, add salt and mix well

 

Preparation of Idli:

1.     Keep the idli cooker in the flame with water and let the water boil

2.     By the time, take the idli mould and grease it with little oil

3.     Pour the batter into the idli mould (upto 3/4^th of the mould)

4.     Keep the mould in the idli cooker and steam it till it cooked

5.     Cook until a toothpick inserted in the centre comes out clean

6.     Now, idli is ready to serve with sambar or chutney

 

In my childhood, I hated eating idli…. I think, most of the children have the same mentality towards idli ….. J  But now, I like it very much because of its health benefits…. By using this recipe, you can prepare a soft idli….