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Idli’s – The yummy rice cakes

Idli is a traditional south Indian cuisine that you’ll find in every other household; these yummy rice cakes are also popular outside India too.  Idli is consumed for breakfast, a serving of 3 idlis are very much enough to fill your tummy. Here I have mentioned the procedure to prepare Idli.

idli_palmbeachuk

Ingredients for Idli Batter:

  • Regular rice – 1 cup
  • Idli rice – 1 cup
  • Whole or split urad dal – ½ cup
  • Black gram – 120 grams
  • Flattened rice – ¼ cup
  • Fenugreek seeds – ¼ tsp
  • Water for soaking rice – 2 cups
  • Water for soaking urad dal – 1 cup
  • Water for grinding urad dal – add as required
  • Water for grinding rice – add as required
  • Salt – 1 tsp
  • Oil as required to apply to the Idli moulds
  • Water for steaming idlis – 2.5 cups

Marinating:

  1. Pick and rinse both the regular rice and Idli rice.
  2. Add water, Mix well, Cover and keep the rice to soak for 3 to 4 hours.
  3. Take urad dal in a separate bowl rinse it a few times.
  4. Soak the urad dal with fenugreek seeds separately in water for 3-3 hours.

Grinding:

  1. Drain the soaked urad dal.
  2. Grind the urad dal, fenugreek seed with required amount of water for some time, and then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.
  3. Remove the urad dal batter in a bowl and keep it aside.
  4. Grind the rice to make a smooth batter.
  5. Mix both the batters together in a large bowl or pan.
  6. Add salt and mix well.
  7. Cover and let the batter ferment for 8-9 hours.
  8. After the fermentation process is over, the batter will become double in size and rise.

Steaming:

  1. Grease the Idli moulds.
  2. Take a ladle full of Idli batter and Pour the batter in the moulds.
  3. Steam the idlis in a Idli cooker or steamer..
  4. Steam for 15 minutes or until the idlis are done.
  5. Serve the steaming hot idlis with fiery hot chutney and sambar.
  6. Remaining batter can be stored in the fridge for upto 1 week.

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