Idli

A traditional breakfast in South Indian households, I didn’t know till now that Idli originated in Karnataka as in Wikipedia ,  though the process of steaming was known India by as early as 700 CE. 

Idli is one among those popular recipes in India which gets cooked with steam, being very familiar, am sure everyone knows the recipe , dedicating this one to those who are new to the kitchen and cooking , those who are just married and striving to make their husband’s happy with their cooking and food like I was,  during those initial years.

I really trusted someone who advised me when I got married that ” The way to a Man’s heart is through their stomach ” 🙂 


Ingredients 

Urad Dal – 3/4cup
Par boiled rice / Idli rice /White rice –  1 and 1/2 cup
Fenugreek seeds – 1 tsp (Optional)
Cooked Rice – 1/4 cup  or a hand full
Water to grind.
Salt to taste and 1 spoon sugar

This is the measurement I take for the 3 of us , can keep the batter in the fridge for 2 to 3 days , can make up to 24 Idlies approximately.

Method

Wash and soak dal , raw rice and fenugreek seeds for atleast 4 hour’s. (I used split dal, as its easy to grind than the whole Urad dal.
                 

Grinding everything together makes it easier !
* Add cooked rice just before grinding ,I use the regular blender ,though grinder is typically used. For Idlies use less water (& for Dosa’s se more water), grind it till smoothness is felt when the batter is rubbed with your fingers 
* Keep for fermenting preferably in a warm place ,  specially if its winter it takes longer to ferment, I usually preheat the oven in 200 degree F , keeping little water inside a tray so that the water also gets little heated while preheating , place the bowl with batter in to the tray (to the heated water) , keep the oven closed overnight. 
(If you don’t have an oven , heat water in a big vessel , close the vessel with a flat plate or cover , place the batter- bowl on top of the heated vessel and keep for fermenting overnight. 
Next day morning 
* Add salt and a spoon of sugar to the batter , Oil the idli plate before pouring the batter , and steam for 15 minutes 
Rise and shine ! start your day with a Nutritious Breakfast 
* Serve with chutney or sambar.
Cheers
TN

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