Monday, June 8, 2009

Soft Idli - Authentic South Indian Breakfast

Idli, a popular south indian breakfast dish...Its a savoury cake, prepared by steaming a fermented batter consisting of black lentils and rice...The fermentation process breaks down the starches so that they are more readily metabolized by the body...South indians will definitely know how to prepare idlis and idlis are usually served in pairs with chutney, sambhar and with spicy powder known as milagai podi which is the most preferred condiment for idlis...U know wat Idlis are considered to be one of the top ten most healthiest foods in the world due to the ingredients it is made from...
To make idli, two parts uncooked rice to one part split black lentils are soaked. The lentils and rice are then ground to a paste in a heavy stone grinding vessel . This paste is allowed to ferment overnight, until it expands to about 2½ times its original volume. In the morning, the idli batter is put into the oil-greased moulds of an idli tray for steaming. These moulds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). The idli is somewhat similar to the dosa, a fried preparation of the same batter.In the olden days, when the idli mould cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.Southern Indians have brought the popular idli wherever they have settled throughout the world..


2cup Idli rice
1cup Black gram (urad dal)
1tsp Fenugreek seeds
2tbsp Cooked rice
Salt
Soak rice and urad dal with fenugreek seeds separately with enough water for atleast 5 to 6 hours or else for overnite..Drain the water in rice and grind its coarsely with cooked rice..grind the urad dal to a sliky soft paste and mix with grounded rice batter along with enough salt.

Now u can keep the batter in a warm place for fermentation atleast overnite until the batter get rise or if u r living in a cold place u can prepare by preheating the oven to 400F for 5 minutes and switch off, then keep the batter in the oven for atleast 6hours and allow it to ferment...once the fermentation is over, u may see the batter rise and doubled their quantity..now its ready for making idlis...

Grease the idly plates with oil and pour enough idli batter and steam cook for about 10 minutes till they rise and become firm, once done remove carefully with a spoon and serve them with sambhar or chutney..

31 comments:

  1. Idlis are really looking so soft and spongy..perfect

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  2. Idlis looking so soft and moist....looking perfect

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  3. I love idlis a lot... they are looking really soft and mouthwatering... hey do collect your award from the award section of my blog.. :)

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  4. The idlis look so soft and perfect Priya :) Looks yummy with the chutney!

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  5. Oh wow bell pepper chutney and idli new combo...looks yum...i too made a post on idli(s) today...

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  6. ummmmm yummy really a comfort breakfast looks so soft.yum

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  7. soft idlis perfect for breakfast :)

    chakali

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  8. They look really yummy...I am surprised to see Idli recipe in your blog after some 600 recipes...U rock dear!!!
    Its been one of my initial recipes in my blog..Even i prepare similarly..

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  9. Idlis looks so soft .... nice entry for the event Priya :)

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  10. hey priya,
    Idlis are an all time fav. at my home :) I too add cooked rice or sometime aval to get the idlis soft and moist.Nice snap

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  11. Idlies r my weakness, lov idlies than dosa..looks so soft and yumm

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  12. Idlies look soft and yum, priya. Totally digigng that chutney too

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  13. Idlies looks authentic and soft. Nice como. Great for the event:)

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  14. So soft and spongy...yummy one Priya.Idli to die for:)

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  15. Looks like they melt in mouth so soft and spongy...

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  16. Red Bell pepper, peanut chutney is my fav priya..Idli's look's so soft. malligai poo madhiri irukku! enakku intha madhiri varavae varathu..

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  17. soft idlies...i love it:) will try the chutney soon.Have bookmarked ur oats idli:)

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  18. idlis looks soft and nice texture.

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  19. Lovely idlis Priya! Looks soft n spongy!

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  20. Nice and soft Idlis. Great entry for the events.

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  21. Soft idlis and the chutney looks like made for each other. Nice click.

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  22. Spongy and perfect looking idlies..

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  23. spongy and looking so good and nothing is comforting other than this..

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  24. Priya...those Idlis look perfect, so fluffy n soft. Really tempting.

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  25. Have never tried using cooked rice for the batter before. Idlis look so soft and fluffy! :)

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  26. I too noticed that cooked rice does make a difference:). Yours look nice soft and fluffy! Thanks for participating in FIC, Priya!

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  27. hi, thankyou so much for this recipe..i got super soft idlis without even adding cooked rice as i did not have it. thanks once again!

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  28. Wonderful recipe. Thanks for sharing it!!

    Have you ever tried making idlis in chinese style? If not and interested in the recipe, visit my website/blog.

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  29. Wonderful recipe. Thanks for sharing it!!

    Have you ever tried making idlis in chinese style? If not and interested in the recipe, visit my website/blog.

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