One of the most popular and healthy South Indian breakfast foods is Idli. These steamed round cakes are produced from a batter of crushed, fermented rice and Urad Dal. They are delicate, light, and fluffy. Read through for a complete step-by-step instructions, to make the tastiest idli. Every South Indian home makes idli as a customary breakfast food. Idli is well-liked not only in all of India but also outside of India. It is naturally vegetarian, vegan, and gluten-free and makes for one of the healthiest breakfast options served with Sambar and Coconut Chutney.
1. The traditional ingredients for the idli batter are urad dal and idli rice. Idli and dosa are made only using parboiled rice, which is known as idli rice.
2. Both the rice and the urad dal are rinsed several times with fresh water before being soaked separately for 4 to 5 hours to make traditional idli.
3. The rice is then pounded to a semi-fine consistency, and the urad dal is ground to a soft, fluffy batter. The batters are combined and given time to ferment.
4. Add 1 teaspoon of rock salt. Mix very well with a spoon or spatula. If you live in a cool or cold region, then do not add salt. Add salt later once the fermentation is done.
5. As soon as the batter is fermented you can begin with steaming the idli or keep the batter in the fridge if making it later. If you allow the fermented batter to remain at room temperature, it will ferment more and will become very sour with time.
Proportions used in making the batter:
The ideal ratio for soft idlis is 1:4 i.s 1 cup Urad dhal and 4 cups rice. Also, raw rice is not needed to make idli, it is parboiled rice or idli rice that is used in South Indian households to make idlis. However, you can substitute 2 cups of rice with raw rice when you are grinding just for dosa.
Idli Making process:
1. Apply small quantities of oil to the utensil on which you’ll be making idlis. Put required quantities idli on the vessel.
2. Add two to three cups of water to the cooker in which you’ll be cooking it, for the steam to help the idlis cook well. Steam it for 12-15 minutes.
3. Check for doneness by carefully inserting a spoon or knife. If it does not come out clean, then place it in again for a few more minutes. When done remove the idli mold from the cooker. Don’t overcook as then they become dry.
4. Now serve hot idli with sambar or coconut chutney or any pickle of your choice. You can also use gunpowder or idli powder to enjoy it at its best!