Idli is one of main recipe of South India. Idli is a steamed cake made from rice and urad dal. Idlis contain less fat, high in Proteins, Vitamin B, Minerals and iron.
In India mostly Doctors advice patients to have light diets like Idli after Post – Operations because it has less fats, easily digestible, contains proteins and carbohydrates needed for the body.
Idli is prepared in 2 methods – one is by grinding both soaked idli rice and soaked urad dal for making the idli batter. Other is grinding soaked urad dal and soaked idli rava for making the idli batter.
Today I am posting the 1st method for preparing the soft idlis.
Ingredients:
Whole white urad dal 1 cup
Idli rice (boiled rice) 1.5 cup
Cooked rice 2 tbsp
Salt to taste
Procedure for preparing Soft Idlis:
- Soak urad dal for 6 hours in a bowl.
- Soak separately rice for 6 hours in another bowl.
- Grind the dal to fine paste using less water. The batter should not be too watery otherwise the idlis turn out to be flat and sticky it will not be fluffy.
- Grind the idli rice along with cooked rice to fine paste using less water.
- Mix both the batters i.e. dal and rice batter well in a big vessel, add 1 tsp salt and mix well.
- Keep the container in a warm place overnight. Keep it near the gas stove or on the gas stove after all the kitchen chores are finished.
- Next morning check whether the batter is fermented. The quantity of the batter would have increased. If the quantity of the batter is same as the previous day it is better not to steam it, the idils become harder and the batter has to be discarded. Instead add ½ cup of water to the batter and mix well and prepare dosas with the batter.
- When the batter is fermented, grease the idli plates with little coconut oil and pour the idli batter into the moulds and place the idli plate’s one above the other in the idli stand.
- Add 1 glass of water into the idli cooker and place the idli stand in it and close with lid. Put on high flame approximately 5 minutes it is till the whistle sound is heard, sim the flame to low and steam the idlis for 10 minutes. Put off the flame.
- Bring down the idli cooker and let it cool for 3 – 5 minutes. Then open the lid and take out the steamed idlis plates from the idli stand and with the help of a glass of water and grinder blade carefully take out the steamed idlis from the idli plate.
- Soft and fluffy idlis are ready to be served with Sambar and Coconut Chutney.
Note:
- The batter should not be too thick or too watery. The idlis will not turn out to be good.
- Cooked rice is added while grinding to make the idlis softer and fluffy.
- Coconut oil is used to grease the idlis plates as it gives nice aroma and taste. U can use other cooking oil or ghee also.
- During summer when the temperature are high use ice-cold water for grinding, as during summers the fermentation takes place soon and the idlis turn out to be too sour.
- During winter use ¾ cups of whole white urad dal and 1.5 cups of idle rice and 2 tbsp of cooked rice for grinding with enough water and place the batter in a warm place like near to the gas stove or on the gas stove for fermentation of the batter.