November 12, 2019
Admin
8 min.
Lifestyle
How to make IdliRecipe for IdliIdli recipe
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Recipe of Idli - How to make Idli
Any discussion regarding south Indian culture & cuisine is incomplete without idli and sambar coming up in the discussion. Idli and sambar is a very famous south Indian dish. In fact, the recipe of Idli is very popular among chefs preparing south Indian foods, even in the other parts of the country, where the common people also opt for it as a part of their breakfast or in tiffin breaks.
Recipe for Idli is made up of ingredients, that are very easy to digest & hence Idli is also advised to people, who may suffer from digestive problems. Though it is very tasty to eat, the recipe of Idli is very easy to prepare in the home & even when it is taken outside forms a meal of choice, for its availability at a cheap cost and long-lasting satiety that this dish provides.
Besides being savored in 5-star restaurants, Idli is also available at most roadside eateries in southern India as well as in some other parts of the country, because of the popularity that this dish enjoys both among the elite and the common mass.
Here it would be prudent to mention that Idli does come in many different varieties, depending on the recipe of Idli batter used to prepare the final product. However, we realize that people who want to know about how to make Idli are usually beginners and for the same reason, we would stick to the most common and simple variety of Idli that can be easily made in the home by using even the simplest of the recipe for Idli batter.
Another positive point about Idli which is prepared by using a recipe with Idli batter is that it consists of rice and split and dehusked black gram lentil (urad dal). Urad dal is rich in protein, so it is quite nutritious and has good food value. However, for people who are busy and can’t spare much time for their culinary passion, they can get – Idli mixture, from the market too, which basically consists of powdered mixture of rice, urad dal and all other ingredients needed for making Idli, thus saving people the botheration of crushing these two grains separately.
Recipe For Idli - How to Make Idli in Your Home Easily
Ingredients for Idli Recipe
1) Parboiled Rice – 1 cup
2) Urad Dal (Split and dehusked black gram lentil) - 1/4th cup
3) Common Salt – ½ teaspoon
4) Methi seeds (Fenugreek seeds) – 1/4th teaspoon
5) Poha (Flattened rice) – ½ cup
6) Eno salt – 3/4th teaspoon
7) Water for soaking rice – 3 cups
8) Water for soaking Urad dal - 1 ½ cup
9)White Edible Oil – 1 teaspoon for greasing the molds
Ingredients for recipe of Idli.
How to Prepare Idli
Idli Batter Recipe
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As we have previously mentioned that there are many different types of Idlis, which differ from one another depending on the recipe of Idli batter used. Recipe for Idli batter also decides the softness of the final product created. So, here we are going to start our discussion by how to make Idli batter first.
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1 Cup parboiled rice is soaked in 3 cups of water. The poha is cleaned properly & then rinsed and the extra water discarded. Then the poha is transferred with the rice for soaking.
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Next, the Urad dal is cleaned and rinsed & then put on a bowl containing 1 ½ cup clean water for soaking. Then 1/4th teaspoon methi (Fenugreek) seeds are put into it & allowed to soak with the Urad dal. The rice and dal should soak for at least 5 to 6 hours.
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Then in a grinder, only the dal & Fenugreek seeds mixture is taken and the water in which it was soaked is kept separately. The required amount of this water is put on the grinder in the required amounts needed, to grind the dal & Fenugreek seeds. The remaining extra water is kept aside for later use.
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The ground mixture of dal & Fenugreek seeds should ideally be creamy like toothpaste (but a little less dense). Then in a similar way, the rice and poha mixture is ground together in a grinder, while using the required amount of water, which was used to soak this mixture previously.
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The final ground product (rice & poha mixture) should be a little coarse in consistency.
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Next, the dal mixture & rice mixture is mixed together in a metallic bowl uniformly. This mixture should be neither very thin nor very hard in texture. To achieve this goal, the water previously preserved (& used for soaking dal mixture) can be added to this compound mixture in the required amounts. If for some reason this water is not sufficient enough, then normal water for cooking can also be used.
The consistency of Idli Batter.
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The bowl in which this mixture has been kept is now covered with a lid and kept in a warm place for fermentation. This fermentation procedure is enhanced & occurs faster in a metallic bowl/container. So ceramic or plastic bowls should not be used for this purpose.
Recipe for Idli – The Final Steps
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Idli batter mixture is kept overnight for proper fermentation. The next morning just before preparing the Idli, the lid of the bowl is opened. The volume of the mixture should appear to be doubled if the fermentation procedure has occurred properly.
The Fermented Idli Batter.
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Now common salt is added to the mixture and the mixture shuffled nicely for 3 to 4 minutes.
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1-liter extra water is taken in a steamer or a cooker or in a normal deep vessel pan. It is allowed to boil over a medium flame burner.
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Idli molds are greased by brush dipped in white edible oil. Now eno salt is added to the batter mixture & mixed as fast as possible (to get the best effects). Immediately afterward this mixture is transferred to the molds, with the help of a large-sized spoon/ladle (done as fast as possible) and the idli stand is shifted to the steamer/ cooker/deep vessel pan. The container is now covered by a lid & it is allowed to boil for 20 minutes.
The answer of how to make Idli.
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Here it would be important to mention that if the pressure cooker is used for the preparation then its vent and rubber gasket should not be used.
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It should be also kept in mind that the water level in the boiling pan/pressure cooker/steamer should not be higher than the idli stand’s elevator portion.
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After 20 minutes the burner is switched off and the idli stand is taken out from the steamer/cooker/deep vessel pan. It is allowed to cool in normal room temperature and once cooled, by the help of a spoon, the now ready idlis are taken out from the molds.
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The prepared idlis are now ready for serving along with sambar, coconut chutney or green chutney.
Idli - The Final Dish.
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