Idli: Recipe( South Indian)
When it comes to South Indian cuisine, one dish that stands out for its simplicity, taste, and healthiness is the humble “idli.” These fluffy, steamed rice cakes have won hearts all over the world, and it’s no wonder why. They are not only delicious but also easy to make. So, let’s dive into the world of idlis, learn about its ingredients, preparation, and how to make this delightful dish in your own kitchen.
Ingredients (Serves 4):
For the Idli Batter:
- 1 cup of rice (any variety will do)
- 1/2 cup of urad dal (skinned black gram)
- 1/4 teaspoon of fenugreek seeds (optional)
- Water for soaking
- Salt to taste
For the Coconut Chutney (Optional but Highly Recommended):
- 1 cup of grated coconut
- 2-3 green chilies (adjust to your spice preference)
- A small piece of ginger (about 1 inch)
- 1/2 cup of roasted gram (also called chana dal)
- Salt to taste
- Water as needed
For the Sambar (Another Classic Accompaniment, Optional):
- 1/2 cup of toor dal (split pigeon peas)
- 1 cup of mixed vegetables (carrots, beans, potatoes, etc.)
- 1 small onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies
- 1/2 teaspoon of turmeric powder
- 1 tablespoon of sambar powder (readily available at stores)
- A small piece of tamarind (about a lemon-sized ball)
- Salt to taste
- A few curry leaves
- 2 tablespoons of oil
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- A pinch of asafoetida (hing)
Preparation Time:
Making idlis is quite simple, but it does require some preparation. Here’s a rough breakdown of the time you’ll need:
- Soaking: 4-6 hours (for rice and dal)
- Grinding: 15-20 minutes
- Fermentation: 8-12 hours (overnight)
- Cooking Idlis: 10-15 minutes
- Preparing Coconut Chutney: 10 minutes (if you opt for it)
- Making Sambar: 30-40 minutes (if you opt for it)
Preparation Steps:
Step 1: Soaking the Rice and Urad Dal (4-6 hours)
Start by measuring 1 cup of rice and 1/2 cup of urad dal. Rinse them thoroughly under running water to remove any impurities. Then, place them in separate bowls and add enough water to cover them completely. If you like, you can also add 1/4 teaspoon of fenugreek seeds to the urad dal. Let both the rice and urad dal soak for 4-6 hours. This soaking process is crucial for achieving the perfect texture of idlis.
Step 2: Grinding the Batter (15-20 minutes)
After the soaking time is up, drain the water from both the rice and urad dal. Now, it’s time to grind them separately.
- Start with the urad dal. Place it in a blender or wet grinder and add just enough water to help it grind smoothly. Grind until you get a thick and smooth batter. It should have a slightly fluffy texture.
- Next, grind the soaked rice. Again, add just enough water to help it grind. The rice batter should be a little grainy but not too coarse.
Step 3: Mixing and Fermenting (8-12 hours, overnight)
Now, mix the urad dal batter and rice batter together in a large bowl. Add salt to taste and combine them well. The consistency should be like pancake batter.
Cover the bowl with a clean cloth and let it sit in a warm place for 8-12 hours, typically overnight. This fermentation process is what gives idlis their signature light and airy texture.
Step 4: Cooking Idlis (10-15 minutes)
The next morning, you’ll notice that the batter has risen and is bubbly. This is a good sign that the fermentation was successful.
- Grease the idli molds or plates with a little oil or ghee.
- Pour a ladleful of the batter into each mold.
- Place the idli molds in a steamer or an idli cooker and steam for 10-15 minutes until a toothpick or knife inserted into the idlis comes out clean.
- Let them cool for a minute before removing them from the molds. Use a knife or spoon to gently scoop them out.
Step 5: Making Coconut Chutney (Optional but Delicious) – 10 minutes
- In a blender, combine grated coconut, green chilies, ginger, roasted gram, and a pinch of salt.
- Blend while adding water gradually until you get a smooth chutney consistency.
- You can temper this chutney with mustard seeds, urad dal, and curry leaves if you like.
Step 6: Preparing Sambar (Optional but Flavorful) – 30-40 minutes
- Cook toor dal until it’s soft and mushy.
- In a separate pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
- Add chopped onions, green chilies, and curry leaves. Sauté until onions turn translucent.
- Add chopped tomatoes, turmeric powder, and sambar powder. Cook until tomatoes become soft.
- Add boiled and diced vegetables, cooked toor dal, tamarind pulp, and salt. Cook until the vegetables are tender.
- Temper the sambar with mustard seeds and curry leaves.
Now, your idlis are ready to be served with coconut chutney and sambar, if you like.
Enjoy the soft, fluffy, and nutritious idlis as a wholesome breakfast or a snack. They are not only a treat for your taste buds but also a healthy choice for any meal of the day.
Idli recipe(youtube)- https://www.youtube.com/watch?v=dcMlG1UA-jU