Sunday, November 16, 2008


(Most often eaten at breakfast or as a snack , idlis are usually served with chutney , sambar , or other accompaniments. Mixtures of crushed dry spices such as milagai pudi are the preferred condiment for idlis eaten on the go.)
Ingredients :
3 measures Rice , 1 measure Urad dal ,
Salt to taste.

Procedure :
Soak Rice and Dal seperately for minimum 8 hrs.

Blend the Rice and Dal to form fine batter . Remember thicker the batter better the idli would be. Add minimal amount of water . Just enough for the grinder to make fine paste. Once ground place a big piece of onion in the pot that holds the bater. This helps the fermentation process.

Set the batter aside undisturbed to ferment for minimum 8 hours. Keep it in a warm place.

Grease the Idli stand with Oil. Fill each slot with the batter. Do not fill it to the rim because Idli tends to rise and fluff up during the process of cooking. Once filled place the Idli stand in a big utensil to steam cook for 20 mins on high flame. After 20 mins sprinkle room tempreture water on the edges of the idli. This prevents the Idli from sticking to the edges during the cooling process. After a minute or two use a spoon to scoop out the idli. Serve it hot with Chutney Sambar or milaga pudi.
Variation : To serve it as a starter or a side dish you may follow the same process however use the mini-Idli stand to steam cook them. After the Idli is ready you may make a Tadka and spread it over the Idli. The ingredients of Tadka are Oil ,1/4 tspn mustard seeds , 2 pinches Hing , 8-10 Curry Leaves , 1/4th tspn salt. Adding salt to the Tadka gives a very different flavor to the Idli . Try it once.


Leftover Idlis can be deep fried. Sprinkle Chat Masala over it. You may also sprinkle Parmesan cheese.It can be served as an evening snack


Anonymous said...

i didnt understand where to place the onion.

Swati said...

Thankyou for the query .

The piece (almost 1/4th) of the onion is to be placed in the bater. Make sure onion piece is completely submerged in the bater. This helps the fermentation of the bater. After the bater is completely fermented you can fish out the onion .

Feel free to post any further queries.

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