Things to know about Idli Recipe
The Indian Traditional Rice Cake or Idli is a fulfilling South Indian dish. The dish is made with a steamed batter of fermented rice and lentils. The mentions of the rice cake are made in ancient texts dating back to 920 CE. Vaddaradane, an ancient Kannada text mentions “Iddalige” prepared from the black gram. Famous variants are also prepared in Tamil Nadu. Gujarati historians believe that the dish was brought to South India by Saurashtrain textile merchants. Some historians also believe that the dish originated in Indonesia. Despite the disagreements over the origin of the dish, the rice cake is famous across the Indian subcontinent. The savory dish is served with chutneys (sauces).
Savory Indian Traditional Rice Cake from Tamil Nadu. Authentic Recipe of Idli.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Black Gram Skinned
- 1 cup Idli Rava – Cream of Rice
- 1 tsp Salt
- 1 tsp Oil
- Soak black gram in a bowl for 4 hours.
- Drain the water and transfer the black gram to a grinder.
- Make a smooth and fluffy batter.
- Add Idli Rava to a bowl and rinse with water 2-3 times.
- Squeeze off water from Idli Rava and add it to black gram batter. Mix well.
- Now cover and ferment the mixture in a warm place for 8 hours till the batter doubles in size.
- Add a teaspoon of salt without disturbing the air pockets present in the batter.
- Scoop the batter into a plate greased with oil.
- Steam the batter for 10 minutes on medium flame.
- Remove and serve the Idli.
In cold seasons, you can add baking soda to ferment the batter. Fenugreek seeds also help in fermentation. Keep the batter for a longer time to ferment during winters.
Idli can be served with coconut chutney which is a sauce made of coconut. It can also be served with Sambar which is a lentil curry.
— Specific Atributes of This Recipe:
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