Make Idli
Idli is a traditional breakfast in South Indian households. It is a savory cake that is popular throughout India and neighbouring countries like Sri Lanka. It was first fried and eaten in ancient times. Then it was steamed by Indonesians.
Contents
Ingredients
- Soaked rice 2 cups
- Urad dal 1/2 cup
- Fenugreek seed 1/2 teaspoon
- salt as needed
Steps
- Soak the rice and urad dal in separate bowls for at least 4 hours. These will be later ground together to make a batter which ferments for 6 hours or more.
- Grind the soaked items separately. This is best done with a stone grinder, but a high powered blender can also do the job (although the batter will be somewhat more coarse in texture).
- Grind the soaked rice.
- Grind the soaked urad dal.
- Mix the ground rice and urad dal together.
- Set aside in a warm place to ferment for 8 hours. Use a crock pot on the "keep warm" setting or an oven on the "proof" setting if you live in an area where the ambient temperature is below {{safesubst:#invoke:convert|convert}}.
- Add salt.
- Oil the idli steamer plates.
- Spoon the batter into the plates.
- Set the idli steamer into a large, pre heated pot with water in the bottom for steaming.
- Steam the batter for 5-10 minutes or until fluffy.
- Remove the idlis from the steamer and serve warm with Chutney, or Sambhar.
Tips
- Idlis are a safe food for all even during illness.
- In southern India, children are weaned onto idlis as their first solid food.
- Use your hands to mix the ground batter for best fermentation.
- If you don't have idli, plate you can also use small cups or plates to steam Idlis.
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