Idli is a very popular South Indian breakfast. It is served with sambar and chutney.
IdliCourse: Breakfast, SnacksCuisine: IndianDifficulty: Medium
2 cups rice
1 cup urad dal (whole skinned black lentils)
A pinch of baking soda
1 teaspoon oil
Salt to taste
- Wash the rice and dal separately and then soak them individually for about 10-12 hours or overnight.
- Next morning blend or grind them separately until coarsely grounded.
- While grinding you need to add little amount of water to make a thick batter.
- You will observe the batter doubles up in the volume while grinding.
- Remove out in a large bowl, now you can combine the batter of rice and dal.
- Add salt and baking soda. Mix well and keep aside.
- Now let’s do the preparation for plates of idli maker or the idli steamer or idli pressure cooker.
- Apply little bit of oil on each and every plate of idli steamer.
- Fill the steamer with the required amount of water underneath.
- Pour the batter with the spatula in each plate to make the equal size idli’s.
- Place the plates in the steamer and leave to cook on high flame.
- Cover the steamer properly with its lid.
- First cook on high flame for about 10 minutes and then simmer the gas and cook for 5 more minutes.
- Check the softness with the fork, whether they are done or you need to keep them for more time.
- When the idli’s gets ready, take out the plates from the steamer and leave to rest for 2-3 minutes.
- Serve the soft and fluffy idli’s with medu vada, coconut chutney and sambar to make a complete meal.
- Be careful while filling the bottom with steamer with the water, If you will add more water than the last plate of idli’s will become soggy, or if you will fill less water than it will burn the bottom of the steamer. So add water accordingly.