Basic and customary rice idli formula with natively constructed idli hitter made with rice and urad lentil. Light, straightforward and solid idli is appreciated as a throughout the day breakfast dish with hot sambar and chutneys, all over India.

Idli Sambar discovers its root in South India yet is currently famous everywhere on over the nation and outside. We appreciate it as a morning meal, a tidbit and furthermore a light lunch/supper. In India, it is mainstream to such an extent that one can discover Idli-sambar being sold by side of the road merchants just as in semi-formal cafés.

This formula of idli rice player. The idli hitter is made by maturing rice and urad dal for nearly 24 hours. There are numerous varieties to this modest dish. You can make idli player with ragi (finger millet) and lentils or with rava(sooji or fine semolina) for moment idlis. You can likewise include some finely chopped vegetables inside the idli batter.

INGREDIENTS TO MAKE IDLI

• 1 Cup Parboiled rice
• 1 Cup Brown rice (white rice is fine too)
• ½ Cup Black gram lentils or udad dal
• ¼ Cup Flattened rice or poha
• ¼ Teaspoon Fenugreek or methi seeds

HOW TO MAKE THE IDLI BATTER:

• You need to soak your black gram lentils ( dhuli uudad dal) and the two rices — brown rice and parboiled rice — separately and overnight. Soak the poha or flattened rice and the fenugreek seeds with the udad dal. Overnight is great, but you can also do this for about six hours in the daytime.

• Once your lentils and rice have soaked, drain them and then grind them, again separately. The texture you grind each to is important for how your idlis will turn out, so don’t try to make quick work of it by grinding them together. The lentils have to be ground into a very smooth paste, while the rice needs to be just slightly coarser. Once you’ve got both to the right texture, you mix them in a large bowl and set the batter aside to ferment for about eight hours, preferably in a warm place or in the oven with the light turned on.

• Once your batter has fermented, you will see it. The batter will look puffy and will rise quite a bit (it’s a good idea to put a plate or a baking sheet under the bowl — I’ve had to deal with an overflow of fermented dosa batter in the oven and it was NOT fun to clean up).

HOW TO STEAM IDLIS:

• You do need an idli mold like this one to steam your idlis, — it’s not very expensive and it’ll last you a lifetime. A pressure cooker would be great, but is not absolutely necessary. If you use a pressure cooker, you need the kind that has a vent at the top on which you place the pressure regulator or “whistle”. This is because you don’t really want to pressure cook your idlis– you want to steam them, so you don’t need to put on the pressure regulator. I’ve steamed my idlis in a stockpot large enough to hold the mold and with a lid that lets steam escape and they turn out fine. If you do use a stockpot, set it on a trivet (like those used in steamers) placed in the bottom of the pot — make sure it sits comfortably in the bottom of the pot.

• When your batter is ready, lightly coat the individual plates in the mold with cooking spray. This is not absolutely essential, but it’s something my parents did, and it makes the idli really easy to slide out after it’s steamed. Now fill each little mold with the batter, stopping just short of filling it all the way up, because the idlis will puff up a little as they steam. To make the process of easier, I start out by filling the plate at the bottom, then place the second plate on top, fill that up, slide in the third, fill it up, and so on. If you were to fill in the molds first and them put the whole thing back together, you’d have a mess on your hands.

• Place the mold in your pressure cooker or stockpot and add about an inch of water. Now place the idli mold on top of the trivet, put on the lid of the pressure cooker (without the pressure regulator on) or stockpot, and turn on the heat to medium-high.

 

• When you see wisps of steam beginning to escape from the vent on the pressure cooker or in the lid of your stockpot, set your timer to 10 minutes. Once your timer goes off, turn off the heat. I let the idlis stand in the stockpot for a couple of minutes, then carefully remove the mold and let them stand at least five more minutes before sliding them out. You need to apply light pressure with your fingers at the corners to ease the idli out.

Notes:
• firstly, make sure to blend urad dal into very soft and fluffy batter.
• additionally, a fermenting batter is very important for soft and fluffy idli.
• furthermore, poha can be replaced with sabudana or both can be added.
• finally, soft rice idli batter can be refrigerated for 2-3 days and steam idlis when required.