Recipes

Idli Recipe

Recipe
Par Boiled Idli rice - 3 cups (Idli Pulungal Arisi)

Urad dal - 1 cup (Mulu Ulundu or whole urad dal without skin)

Soak Procedure
soaking time is also equally important. Wash and soak rice and dal for 5- 6 hours.

Grinding:

I personally, always prefer to use wet grinder for grinding batter for idli and dosa. The secret to soft idli lies in grinding and the consistency of the batter.

First grind the urad dal well until it is light and fluffy. After switching on the grinder, do not forget about it. Check now and then and add water little by little to the batter (you can use ice cold water if needed).

I usually grind urad dal for about 40 minutes. Then remove the grounded dal from the grinder. The urad dal batter should not be sticky but light and fluffy.

Then add the soaked rice along with little water. You should not add too much water in the beginning itself.You have to add water little by little, while it grinds. Grind rice to a smooth paste.

Then add the grounded urad dal to the grounded rice and grind for another 5 minutes so that it gets mixed well.

Remove the batter from the grinder, add salt and mix well with your hands. Fill only up to half in a container leaving room for it to raise while fermenting.

Consistency 
Just as grinding is important, the consistency of the batter is also equally important.If your batter is too thin, the your idli will turn flat.

If your batter is thick, then your idli will be rock hard. So take care when adding water while grinding. That is the reason why you should add water little by little by checking the consistency.

Steaming

You can use an idli pot or a streamer or a kadai or a pressure cooker without weight for steaming. 

You can use any heavy bottomed vessel with a lid which can fit your idli moulds perfectly.

The important point to be noted here is to bring the water to boiling point before steaming the idlis.

I place a damp muslin cloth on the idli mould , then scoop out a ladle of batter and fill in the idly moulds, then close it with a lid.You can even grease your idli mould with oil but I usually prefer the first method for the lovely texture.

Steam for 10-12 minutes. Insert a fork in the middle, if it comes out clean, then your idli is done. Invert the mould on a plate and gently remove the mould. Sprinkle water on the cloth and gently separate the cloth from the idlis.

Serve hot with any chutney or sambar or just idli podi and gingerly oil.