Soft, Snow white Idlis are the go to food for the South Indians. Idli along with sambhar and coconut chutney are the ideal combo. This is one of the Indian foods that is known and identified as one of the best health foods across the globe by the World Health Organization.
Let me share my recipe of making Idlis.
- 4 cups of uncooked boiled rice( ask for the variety called diamond idli rice. This is one variety that is easily available with local wholesale grocery. you can use the small grain or large grain one.)
- 1 cup – urad dal
- 1 tsp – methi/fenugreek seeds
- 1 cup cooked rice (it can be anything, the raw rice or boiled rice) or 1 cup white pohe ( flattened rice)
Wash and soak the rice overnight. It needs to be soaked for at least 5 to 6 hours.
Before you grind the rice the next morning Soak the Urad dal along with methi seeds for not more than 30 minutes.
Note: Wash the urad dal mildly just once. The more number of times you wash, it tends to lose the elasticity.
Grind the rice first in the largest jar of your blender to a fine paste. Add little rice at a time and grind to get a fine paste. Add water little by little so you get a good flowing consistency.
If you are using cooked rice, this should be grounded to a pasted even before your grind your rice. If you are using soaked pohe, you can put it in small quantities along with your idli rice.
Once you complete grinding the rice and have transferred it to a container, its time to grind the urad dal.
Note: When you grind urad dal, instead of normal water use ice water to make the paste. This stops the urad dal from getting cooked in the blender.
Once the urad dal is grounded to a paste. Transfer it into the container contain the rice batter. Mix well. I usually, use my hand to mix both the batter. While you are mixing, add the salt as per your taste.
Please note: You should store the idli batter in a big container, because the batter rises when it ferments.
If you grind the batter in the morning , say around 9 Am, it will be ready for use by evening. In summer, it ferments faster so once its fermented, lower the container into a vessel containing water. Or refrigerate it.
The measure I have given is what I use. You can also half the amount of rice. Then you have to half the urad dal, methi, pohe/cooked rice.
Happy idli making. Leave your comments below.