Magical Spices

Idli, a most loved food by many.

Grinding time – 40 mins
Fermentation time – 10 hrs or Overnight
Cooking time – 10 mins

You need:

Idli moulds
Idli cooker / large vessle to hold moulds
Blunt knife

Ingredients:

Idli / Parboiled rice or Idli rawa - 2½ cups or (Idli rice 2 cups & idli rawa ½ cup)
Urad / Black gram dal -1 cup
Avalakki / Beaten rice - ½ cup
Menthe / fenugreek seeds - ½ tsp
Oil to smear mould

Method:

Wash and soak urad dal & fenugreek seeds together for 3½ hrs.

If using rice then soak it for 5-6 hrs. If using Idli rawa then soak an hr before grinding urad dal.

Soak beaten rice an hr before grinding.

Grind urad dal along with beaten rice to silky smooth paste and transfer to large sized vessle as the batter rises to almost double the original qty after fermentation.

Grind rice with required water to form slightly thick flowing consistency. Let it be of grainy texture (like rawa).

Add the ground rice batter to ural dal batter vessel. Mix well and leave it to ferment overnight or for 10 hrs during summer and 14 hrs during winter.

~If using Idli Rawa then drain water completely out of it and directly add to ground dal batter~


Grease idli moulds with little oil and pour batter as in above picture.

Pre heat idli steamer (cooker) with a cup of water for 5 mins and then place the idli stand and cover with the lid..
Let it steam for 8 mins on med-high flame and then simmer for 5 mins.

Open the lid and check if idlis are done by inserting knife. If it comes out clear then idli’s are done if not then steam for fewmore mins.

Once done, with knife (dipped in water) separate idli’s from mould and serve with any spicy chutney of your choice.


Tip:

In a jar add urad dal with 3 tbsp of water (use soaked water) and grind. After every 1-2 mins add 2 tbsp of water and grind untill you get smooth paste. Ensure that batter is thick / semi-fluid.

Happy cooking; Enjoy eating!