Idli – Kerala style

 

Prepration time: 6 Hour

Persons served: 4 Persons

Cuisine: Kerala

INGREDIENTS

Lentils / black gram dhal (Uzhunnuparippu) - 1 cup,

Rice (Ponni Rice) - 3 cups,

Fenugreek seeds (Uluva) - 1 tea spoon,

Water - As required,

Salt - As required

Don't know about an ingredient ? Check our food dictionary!

Traditionally, Idlis is a wonderful southern Indian breakfast. They make a full meal when they are eaten with Sambar and Chutney, and can be enjoyed at any time of the day! Idlis are steamed food which makes them very light and very good. Making Iddli is a process that takes a few days, but it is completely worth the effort at the end of it!

Preparation of the Idli batter

• Wash the black gram Dhal until the water runs clear and then add the seeds of Fenugreek and extra water and soak together for 4-6 hours.

• Drain the water from Dhal and grind it to a smooth consistency with around one cup of water.

• For four hours, soak the Ponni rice separately.

• Wash and separately grind the grams of Dhal, Fenugreek and rice.

• Apply to taste or add one tea spoon of salt.

• Mix with your hands and whip up the batter until it is well mixed.

• Cover and allow the batter to ferment overnight or for around 8-12 hours before it ferments in a warm spot.

How to make idlis?

• It will rise until the batter has fermented.

• Mix well and add water, slowly, until the consistency of the batter decreases.

• Checking for salt (add if needed).

• To the idli stand, add some oil.

• Spoon a batter-filled ladle into the Idli stand.

• Stack up the idli plates in alternates, stop one giving the idli room to rise directly over the other.

• Add around an inch of water to a stock-pot or a pressure cooker and allow it to boil.

• In the boiling water, put the Idli stand and close.

• Make sure a vent is sufficient for the steam to escape.

• Once the cover is closed, set the fifteen-minute timer.

• Take the stand out after fifteen minutes and spoon the Iddlis from the plates of iddli.

• Using Sambar and Coconut Chutney to feed them.

The Tips:

Keep the Idlis until ready to serve in an insulated package.