Idli is a traditional South Indian dish made from fermented rice and black gram batter. It is a staple food in South Indian households, often eaten for breakfast or as a snack. The batter consists of idli rice and whole urad dal, which are soaked, ground, fermented, and steamed. The fermentation process enhances the flavor and makes the idlis soft and fluffy. Idli is considered a healthy dish, low in fat and calories, and rich in carbohydrates and protein. It is typically served hot with accompaniments like coconut chutney, sambar, chutneys, pickles, podi, or ghee. Variations include rava idli, oats idli, and millet idlis.
Here’s a basic recipe for making idli batter, which is a popular South Indian dish:
Ingredients:
– 2 cups idli rice (parboiled rice)
– 1 cup of whole urad dal (black gram lentils)
– Water, as needed
– Salt, to taste
Instructions:
1. Wash the idli rice and urad dal separately in water until the water runs clear.
2. Soak the idli rice and urad dal separately in enough water for at least 4-6 hours or overnight. Make sure to use enough water to fully cover the rice and dal.
3. After soaking, drain the water from the rice and dal separately.
4. In a blender or wet grinder, grind the urad dal with water until it becomes a smooth and fluffy batter. It should have a dense and airy consistency.
5. Transfer the urad dal batter to a large bowl.
6. Next, grind the soaked idli rice with water until it becomes a smooth batter. The consistency should be slightly coarse, similar to fine semolina.
7. Mix the ground idli rice batter with the urad dal batter in a large bowl.
8. Add salt to the batter and mix well using your hands. The salt helps in fermentation.
9. Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for about 8-12 hours or overnight. During fermentation, the batter will rise and become slightly sour.
10. After fermentation, gently mix the batter to incorporate any air bubbles.
11. Now, the idli batter is ready to use.
To make idlis
1. Grease the idli molds with oil or ghee.
2. Pour spoonfuls of the batter into each mold, filling them about 3/4 full.
3. Steam the idlis in an idli steamer or pressure cooker without the whistle for about 10-12 minutes or until they are cooked through.
4. Once done, remove the idlis from the molds using a spoon.
5. Serve hot idlis with coconut chutney, sambar, or any other side dish of your choice.
Enjoy your homemade idlis!