Idli

Idli is best suited for a weekend brunch as it  has a unique taste and is super simple  to make.  For weight watchers it is a healthy option, as it does not contain oil and yet makes a delicious breakfast or brunch. It is usually consumed with piping hot sambar and coconut chutney. When we visited Banglore we saw a place with a big board saying "fast food restaurant" , we went in and saw a huge crowd eating  idli, dosa , Uttapam from  the banana leaves  . The food was amazing and it was the best "fast food" I ever had !

Idli

Ingredients

  • Idli rawa--3 cups 
  • Ural dal--1 cup
  • Salt --2 tablespoons

Recipe

Idli

Soak the urad dal and the idli rava seperately in water until soft (usually overnight). Take a sieve and put the idli rava in it and press gently to drain the excess water. Grind the ural dal to a fine paste adding some water. Add the paste to the rava and mix it with a big spoon. Let the mixture ferment into a batter. Do not mix the batter while it ferments.It usually takes 7-8 hours to ferment the mixture and it almost doubles in volume and has a frothy texture. When ready add salt in the mixture.

Idli Stand

Take a Idli stand and pour around half litre of water in it. Take a idli mould, grease it with little oil and pour the batter in the round compartments . Steam it for around 20 minutes before taking it off. Let it set for 2-3 minutes before taking them off with a spoon.If using a  pressure cooker follow the same procedure but dont put the whistle on the top.Serve with Sambar and coconut chutney.

Note--Pour only 3/4th  batter in the idli mould as they fluff when steamed.

Idli, Sambar with Chutney

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