About the Recipe
Idli, a beloved South Indian delicacy, is a versatile steamed rice cake that can be savored with a variety of accompaniments such as chutney and sambar.
Ingredients
1 cup idli rice (parboiled rice)
1 cup urad dal (black gram)
1/2 teaspoon fenugreek seeds (methi seeds)
1/2 cup sabudana (sago pearls)
Salt to taste
Preparation
Instructions:
Wash and Soak:
Thoroughly rinse the idli rice and urad dal separately, repeating a couple of times. Soak them in water, adding fenugreek seeds to the urad dal. Separately, soak the sabudana (sago pearls). Allow all the ingredients to soak for at least 4-6 hours, or preferably overnight.
Grinding:
After soaking, drain the water from the rice, sabudana, and urad dal. Grind them individually to a smooth paste, using a modest amount of water. The consistency should resemble that of pancake batter, with the urad dal batter being thicker than the rice batter.
Batter Integration:
In a spacious bowl, combine the rice, sabudana, and urad dal batter. Add salt to taste and mix thoroughly; salt aids in the fermentation process.
Fermentation:
Cover the bowl with a lid or cloth and allow the batter to ferment for a minimum of 8 hours, or overnight. Place the bowl in a warm location, and the batter should double in volume, becoming slightly aerated.
Idli Mould Preparation:
To prevent sticking, lightly grease the idli moulds with a small amount of oil. Pour the batter into the idli moulds, filling each to about 3/4 full, allowing room for the idlis to expand.
Steaming:
In a steamer, heat water. Once the water reaches a boil, place the idli stand inside the steamer. Steam for approximately 10-12 minutes. To test doneness, insert a toothpick or knife into an idli; it should emerge clean.
Serving:
After steaming, remove the idli stand from the steamer and let it cool for a few minutes. Gently use a spoon or butter knife to release the idlis from the moulds.
Your soft and fluffy idlis are now ready to be served. Enjoy them with coconut chutney, tomato chutney, or sambar for a delectable South Indian meal.