Idli is a tasty and heathy south indian breakfast, which is loved by all Indians around the world. Its made by steaming the batter. This batter can be used for making dosas, uttappam, paniyaram also. The batter can be stored in fridge for upto 3 days.
Soak time: 5 to 6 hours
Preparation time: 5 minutes
Fermenting time: 8 hours
Cooking time: 10 min
2 cups idli rice
3/4 cup urad dal ( black lentil)
1/4 cup steamed rice ( or cooked red paraboiled rice) Adding rice gives smoother idlis.
salt to taste
wash and soak urad dal in a bowl and Soak idli rice in a separate bowl for 5 to 6 hours.
Drain the urad dal and keep the drained water in a separate bowl. This can be used while grinding the batter because it contains nutrients ( That is why , WASH and soak urad dal).
Grind the drained urad dal and steamed rice together to a smooth paste by adding little by little dal water( approximately half cup of water). Pour it in a bowl.
Wash the idli rice couple of times and drain well. Then grind the Idli rice to a slightly coarse paste ( not perfectly smooth like urad dal). Pour it in a the ground urad dal mixture. Mix both well and store it in a tight container.
Keep this batter to ferment overnight or 7 to 8 hours. It might take more hours if the room temperature is low. In such case keep the container in a warm place like inside oven ( in switch off mode only) .
The batter will ferment and rise. It will be doubled in quantity. Add salt as per the taste and mix gently .
For idli, grease the idli moulds or stand and pour batter and steam for 8 to 10 minutes or until cooked. Insert a knife tip and check if idli is perectly cooked.
Idli is ready to serve with sambar, differnet kinds of chutney or any curries.