IDLI

Idli is a type of savoury rice cake, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of black gram(urad dal) and rice.

It is one of the healthiest breakfast as it is fat free and full of protein.It is soft and fluffy ,easily digestible and is suitable for people of all ages.

To make Idli, three parts of uncooked rice and one part of Black gram(urad dal) are soaked separately for six hours or overnight. To add flavour, fenugreek seeds can be added at the time of soaking. Once done soaking, the lentils and the rice are ground to fine paste. Then, the mixture is left to ferment overnight during which its volume becomes more than double. The idli batter is put into greased moulds of an idli tray for steaming for 15- 20 minutes.

Idli 

RECIPE

Ingredients

• 1 cup black gram (urad dal)
• 3 cups rice
• 1 tsp fenugreek seeds

Method

1. Put the black gram in a bowl. Put rice and fenugreek seeds in another bowl and soak with at least two inches of extra water level. Set aside to soak at least six hours or overnight.
2. Drain the gram and grind them in  blender, adding just enough water to get a smooth thick batter. Put the batter into a large bowl.
3. Add the rice into the blender, with enough water and grind to form a course consistent batter.
4. Add the rice batter to the gram batter and mix them both.
5.Cover the bowl. Your bowl should be large enough that the batter reaches only half way up because the batter will rise. 

6. Place the bowl in a warm place and let it stay overnight  to become puffy and rise.

Steam the idlis

1. Bring water to boil in a steamer or Idli cooker.
2. Grease the idli moulds with oil.Put the batter on the moulds leaving little space for the idlis to rise.
3.Place the idli mould in the steamer or idli cooker and cover with the lid.
4.Steam for 15- 20 min.
5.Keep the flame on medium heat.
6.Remove idli mould from steamer and let it rest for 2 min.

7.Loosen idli from the mould and serve hot with coconut chutney and sambhar.