Idli
Idli is a South-Indian traditional breakfast delicacy, which is made with raw rice and lentils, grinded, left to ferment and steamed to cook.
Servings: 5
Calories: 39kcal
Ingredients
- Sufficient Idli batter to make 16 idlis
- Idli moulds
- Few drops of oil to grease the moulds
- Pressure cooker/idli steamer
- 2 cups water for steaming
Instructions
- You can use the idli batter as such without mixing or mixing.
- Grease the moulds. Take a scoop of batter and fill it in each mould.
- You can use pressure cooker (without weight) or idli steamer or any vessel to steam cook, but ensure water is heated before placing the mould.
- Boil 2 cups of water in a pressure cooker/idli stand/any vessel which could hold the moulds and place the idli mould with batter in it and cover it with a lid.
- Steam cook on high heat for 5 minutes and then on medium heat for 5 to 8 minutes.
- Prick a toothpick or fork inside the idli, if it comes out clean then it is ready.
- Serve hot with any chutney of your choice, sambar or podi.
Recipe Video
Notes
- The quality of rice and dal is important to make the perfect batter.
Grind rice and dal separately to get best results. - Knowing the right texture of ground rice and urad dal is always important.
- Always bring the batter to room temperature before making idli or dosa. Cold batter would yield hard idli.
- If the idli is hard then the consistency of the batter could be thick or the quality of urad dal is poor or the batter may not be fermented properly.
- If the idli is thin and flat, then the consistency of the batter could be runny or the quality of urad dal must be excellent (so reduce ΒΌ cup next time) or could also be due to insufficient fermentation.