Sunday, May 23, 2010

Idli / Steamed Rice Cakes

Idlis are a regular break fast in most south indian homes.I learnt the perfect recipe for Idli batter from my neighbour...Befor when i make idli it dont came out success..Now i make nice idli.Befor my hubby dont eat much,but now......he he he he he ...It is served with a varieties of chutneys, sambhars.


1/2 cups Par Boiled Rice
1 1/2 cup Raw Rice
1 cup Urad Dal/Split Black Lentils (skinned black gram)
1/2 teaspoon Fenugreek/Methi Seeds (Optional)
Salt to taste


Idli Batter Procedure:
1.Wash and soak together the rices for at least 5 hours. Soaking urad dal for 1 minutes is sufficient. If using fenugreek seeds, soak it separately in hot water so that grinding will be easy.
2.Drain the urad dal reserving some of the soaked water.
3.First grind the urad dal Fenugreek (if using).When it graid to fine paste transfer the dal batter to a big container(so that the batter does not overflow while it ferments)
4.Now grind the rice.The rice batter need not be as smooth as the urad dal batter.Now add this to urad dal batter and mix well.Add salt and mix it with your clean hand thoroughly.Cover the bowl with a plate and leave it undisturbed for at least 15 hours.

Idli Procedure:
1.Grease idli moulds with ghee/oil.Depending on the size of the idli plates fill between 3 to 4 tablespoons of batter in each mould.
2.You could use a pressure cooker or any vessel for that matter to steam idlis. I steam mine in a pressure cooker. Before filling the idli plates, add some water in the cooker (about 1 inch) and switch on the stove. So by the time you are done with the batter the water will start boiling and you can place the idli stand in the cooker and close the lid. Since the water is already hot and steaming the idlis cook very fast. Around 9-10 minutes you will see steam escaping from the lid's vent.
3.After 5 – 7 minutes open the lid. Use an oven mit or kitchen towel to remove the idli stand because it will be very hot.
4.Remove each plate one by one,and let it rest in room temperatur for 5-10 minutes.This will loosen up the idlis and will help in scooping out the idlis from the plate.
5.Run a knife or a spoon around the edges and remove the idlis from the plate.
Now enjoy it with your favorite chutney or sambar.Me and my hubbie need both the chutney and sambar.


PranisKitchen said...

beena idli is everyones favorite na.sometimes it won't come out good thats right..i think now u did it yarr..really fluffy idlis..
nice platter yarr..

♥LOVE2COOK♥ said...

I love idlis, but never tried making one! hehe...Urs looks really good dear! ;)

Aparna said...

idli nalla soft aayitundallo..ennale comment cheyyan nokki patunilla

Jay said...

Hot idli, spice chuntney and onion sambar...that's divine...wonderful click dear.

Suhaina said...

I want some right now. I am very very hungry. Idli looks super soft.

Vrinda said...

My all time fav Bfast...yummm

shriya said...

Comfort food and love them at any time. Looks soo soft and delicious.

divya said...

love any time .....looks very delicious...

Kairali sisters said...

Beena..Our fav that lpatter ketto..Fluffy and soft idlis..Great job dear..

Kairali sisters

Nitha said...

idly looks so soft and perfect..

Nithu Bala said...

Delicious, soft idlies..

Yummy Team said...

Ahaa nalla spongy idlis. Eppol kittiyirunenkil thattamayirunnu..