Things to know about Idli Recipe
Healthy Indian breakfast? While looking for the answer to this question, you might stumble upon Idli, a delicious, savory, and fluffy dish. It is an authentic breakfast that is a staple food all over South India and Sri Lanka. Idli is vegan, gluten-free, and one of the most beloved breakfasts of health-conscious food lovers.
The traditional recipe for preparing Idli involves soaking rice and whole black gram lentils, grinding them, and fermenting them for 8-9 hours. The process of fermentation breaks down the starch in the batter and makes the keyword easy to digest. It also makes the Ildi light, fluffy and spongy.
The first trace of Idli is found way back in 920 CE. One of its versions known as Iddalage was in Vaddaradhane, an ancient Kannada language work. However, according to KT Acharya, a renowned food historian, Idli might have its origin in Indonesia. It resembles Kedli which is a similar fluffy cake. Regardless of what the stories say, Idlis have an association with the South Indian States. The states like Karnataka and Tamil Nadu mastered the art of making this delicacy and universalizing it. You can enjoy Idli with Sambar, which is a lentil-based vegetable stew, and coconut condiment. It is a tasteful and classic combination having extensive popularity in India. No matter which Indian city it is, you will always find a plate of Idli Sambhar on the menu.
Delicious Indian Traditional Savory Rice Cake from Karnataka. Authentic Recipe of Idli.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 1 cup Rice
- 1 cup Parboiled Rice
- ½ cup Split Black Gram – Frijol – Vigna Mungo – Urad Bean – Ulundu Paruppu – Minapa Pappu
- ¼ cup Poha – Flattened Rice
- ¼ tsp Fenugreek Seeds
- 1 tsp Kitchen Salt – Cooking Salt – Kosher Salt – Rock Salt – Flake Salt – Kashering Salt
- 1 cup Water For grinding the soaked rice
- Water As needed
- Oil For greasing the mold
Instructions
- To prepare the batter for Idli, take regular rice and parboiled rice in a bowl and rinse them well. Rinse the flattened rice as well, and add it to the rice.
- Add water to the rice, mix everything well, and cover it. Set it aside to soak for 4-5 hours.
- Take another bowl, and rinse the black gram lentil and fenugreek seeds together a few times. Add water to the bowl and soak them too, for 4-5 hours.
- Drain the soaked lentils and fenugreek seeds and reserve their water. Grind it using a mixer grinder along with 1/4 cup of the reserved water. After a few seconds, add 1/4 cup more reserved water, and grind further to form a smooth paste.
- After the lentils, take the soaked rice and grind it in small batches with water.
- Mix the lentil and rice batter in a large bowl and add some salt. Cover the batter and let it sit for 8-9 hours for fermentation.
- Once fermented, the batter will rise and double in size.
- To cook the Idli, grease the molds and pour the batter into them. Put the molds in the steamer and cover.
- Let the Idli steam for 12-15 minutes so that it becomes spongy and fluffy.
- Serve the Idli hot with coconut condiment.
NOTES
- During winters, the process of fermentation may be slow. Therefore, it may take 14-20 hours for the batter to rise. To fasten this process in winter, you can add one teaspoon of sugar to the batter. You can also add 1/2 teaspoon of baking soda. Avoid adding salt in winters as it slows down the fermentation process.
- The batter for preparing Idli requires 9 hours for fermentation. But the cooking time for Idli is just 25 minutes.
— Specific Atributes of This Recipe:
Nutrition
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