Idli is one of the healthiest and most popular South Indian breakfast dishes. Idli is just wet battered rice steamed up to a cake-like snack. The common ingredients of Idli are such as rice, skinned black lentils (uzhunthu), and water. I can say, every South Indian citizen knows Idli. The only point to note is that it takes some additional time to batter the mix. Wet grinders are the commonly used machines for an Idli mix. The battered flour can be kept overnight for some natural sourness to add. Being from South India, Idli has become so popular nowadays in the whole of India for its fluffy and healthy properties. There is no fat, but full of protein, and is healthy food for young growing kids and adults. Soft Idli, the main breakfast recipe of South India can be found with explainer images in this section. Idli is one of the healthiest vegetarian breakfasts served with sambar and coconut chutney.
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Soaking rice and lentils
- Wash both regular rice and green rice well.
Wash the boha (aval) and add to the rice.
Cover the rice + aval and soak for 4 to 5 hours.
- In a separate bowl, clean the lentils and dill once or twice.
Soak the lentils separately in water for 4 to 5 hours.
Drain the soaked lentils with water.
Grind lentils and methi seeds in 2 cups of water. Then add the remaining 5 cups of water. Grind until you get a soft and fluffy dough. Remove the lentils from the pan and set them aside.
Grind the rice into a smooth dough.
Mix the two flours in a large bowl or bowl. Add salt and mix well.
Leave the dough to ferment for 8 to 9 hours or more if needed.
Apply oil on the idli molds.
Pour the dough into molds and steam the dough in a cooker or steamer.
Remove the vent weight (whistle) if using a pressure cooker.
Steam for 12 to 15 minutes or until the dough is done.
Serve the boiled Idli with coconut chutney and sambar.
The remaining dough can be stored in the refrigerator for a day or two.
Ingredients
Directions
Soaking rice and lentils
- Wash both regular rice and green rice well.
Wash the boha (aval) and add to the rice.
Cover the rice + aval and soak for 4 to 5 hours.
- In a separate bowl, clean the lentils and dill once or twice.
Soak the lentils separately in water for 4 to 5 hours.
Drain the soaked lentils with water.
Grind lentils and methi seeds in 2 cups of water. Then add the remaining 5 cups of water. Grind until you get a soft and fluffy dough. Remove the lentils from the pan and set them aside.
Grind the rice into a smooth dough.
Mix the two flours in a large bowl or bowl. Add salt and mix well.
Leave the dough to ferment for 8 to 9 hours or more if needed.
Apply oil on the idli molds.
Pour the dough into molds and steam the dough in a cooker or steamer.
Remove the vent weight (whistle) if using a pressure cooker.
Steam for 12 to 15 minutes or until the dough is done.
Serve the boiled Idli with coconut chutney and sambar.
The remaining dough can be stored in the refrigerator for a day or two.
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