Idli Recipe
Idli is a staple South Indian breakfast dish known for its soft, fluffy texture and light, easily digestible nature. Made from fermented rice and urad dal (black gram), idlis are not only delicious but also packed with nutrients and probiotics.
Ingredients
For theBatter:
- 2 cups idli rice (or parboiled rice)
- 1 cup urad dal (split black gram, without skin)
- ½ teaspoon fenugreek seeds (methi)
- Salt to taste
- Water as needed
For Steaming:
- Oil or ghee (for greasing)
- Water (for steaming)
Instructions
1. Soaking the Ingredients
- Rinse the rice thoroughly and soak it in water for at least 6 hours.
- Rinse the urad dal and fenugreek seeds together and soak them in a separate bowl for 4–6 hours.
2. Grinding the Batter
- Drain the urad dal and grind it in a wet grinder or a high-speed blender, adding small amounts of water as needed. The batter should be smooth and fluffy.
- Next, grind the soaked rice until it becomes a slightly coarse, thick batter.
- Combine the urad dal and rice batters in a large mixing bowl. Add salt and mix well.
3. Fermentation
- Cover the batter and let it ferment in a warm place for 8–12 hours or overnight. It should double in volume and develop a slightly tangy aroma.
- Once fermented, gently mix the batter without deflating it.
4. Steaming
- Grease the molds with a little oil or ghee.
- Pour the batter into the molds, filling them about ¾ full.
- Steam the idlis in an idli steamer or pressure cooker (without the whistle) for 10–12 minutes on medium heat.
- To check if they are done, insert a toothpick—if it comes out clean, the idlis are ready.
5. Serving
- Carefully remove using a spoon or knife and serve them hot.
- Enjoy with coconut chutney, sambar, or a side of spicy podi (dry chutney powder) with ghee!
Variations of Idli
- Rava – Made with semolina (rava) instead of rice, often without fermentation.
- Kanchipuram – A spiced version with pepper, ginger, and cumin.
- Poha – Includes flattened rice (poha) for extra softness.
- Oats – A healthy twist using oats and yogurt.
Health Benefits of Idli
- Easily Digestible – Fermentation breaks down nutrients for better absorption.
- Rich in Protein – Urad dal provides a good amount of plant-based protein.
- Gut-Friendly – Probiotics from fermentation aid digestion.
- Low in Calories – Since idlis are steamed, they are a healthy breakfast option.
Idli is a timeless dish that brings comfort, nutrition, and a taste of tradition to your plate. Whether you’re making it for breakfast, lunch, or a light dinner, this soft and fluffy delight is sure to please everyone.
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