Idli

IDLI

South India’s ultimate breakfast, the idli has earned its exclusive space in the food.But the idli is no stranger to fame.If you’re in the southern part of India, breakfast is typically idli,traditionally served with coconut chutney,coriander chutney and sambar.The idli definitely deserves the global recognition that these very fluffy idli is exported in hundreds of kilos everyday from Chennai and the goodies are available in Malaysian and Singaporean restaurants by noon the same day.


Ingredients:

If u use grinder, this is the measure:

1.Idli rice...............4 cups
2.Urad dhal..........1 cups
3.Salt......................2 spoons(crystal salt is recommended)
4. Menthya....... 1/2 spoon


If u use mixer,this is the measure:

1.Idli rice.................4 cups
2.Urad dhal............2 cups
3.Salt........................2 spoons.
4.Menthya............1/2 spoon

Procedure:

1.Soak idli rice for 5 hours and urad dhal for 1 hr separately.
Note: Wash this once, before u soak the rice & dhal.

2.After 5 hours,wash both rice and urad dhal again for 2 to 3 times.

3.Firstly,grind URAD dhal separately in grinder(add sufficient water whenever the batter gets hard).Batter should be smooth enough like butter and that is the consistency.Once it is done,transfer urad batter to a container.

4.Secondly,grind IDLI RICE with water,to a smooth batter.

5.Now mix both these batter(rice&urad batter),add salt and beat well,so that salt mixes well with the batter.

6.Leave this for a whole night to ferment (7-8 hours).

7.(The next day morning)Mix well the fermented batter.Pour the batter in idli plates/moulds and steam cook for 10 - 15 minutes.
Note:The fermented batter should be stored in refrigerator,in order to avoid more soreness.U can use this fermented batter for 3 or 4 days.

8.Now the hot idlis are ready to serve.Serve this soft idlis with different chutneys and sambar.

9.Try this out.Good Luck.