Idli is one of the lightest yet filling food. Mostly liked all across the country as a break fast meal but can be enjoyed any time of the day.
Here is a very simple Idli recipe, made with rice & spit urad dal grinded together to form a nice batter & then steamed to get nice soft & spongy steaming Idli’s. Simply Wow!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 hours 25 mins 10 hour 25 minutes 3-4 Serving
Idli Rice (par boiled) – 3 cups
Urad Dal (black split lentils without skin)– 1 cup
Poha – ¼ cup
Salt per taste
Methi seeds – ½ teaspoon
Vegetable oil for greasing the Idli stand
- Wash a few times & soak the Urad Dal & Idli rice for minimum 4-6 hours. Soak both separately.
- Grind first dal & make a fine batter and then grind rice mixed with poha. Rice batter should be slightly coarse but runny as of dropping consistency so that it pours easily in the Idli tray.
- Add salt & mix with hands well. Whip for some time fast with hand to give it some air & then let it rest over night. Use a bigger size pan or pot to ferment this batter as it will rise and can drop out and make a mess.
- Before cooking Idli’s whip the batter again and then first lightly grease the Idli trays and then gently pour into them.
- Steam for 10 minutes and then check if the spongy Idli’s are ready by pricking them. If the batter does not stick to the prick then idli’s are done, or else cook for another few minutes.
Note: Steamy, spongy Idli’s can be served with Sāmbhar & chutney’s. A perfect breakfast is ready to be enjoyed!
Picture courtesy: http://www.shreecuisine.co.uk(nice pic)