Idly is a traditional and healthy breakfast from South Indian cuisine. Idli can be prepared from either plain rice or rice rava.
Ingredients:
1 cup Urad Dal
2 cups Idli Rava
3 Tbsp avalakki/rice flakes/poha
1/4 Tsp Fenugreek Seeds (methi dana)
Salt as per tasteMethod:
- Wash and soak dal for about 5 to 6 hours.add poha and fenugreek seeds , soak them with dal. If using rava, nicely squeeze the rava and wash to get rid of the unwanted stuff.
- Drain off the water from the dal and add it to the blender along with salt. Add cold water just enough to blend it to smooth. Using cold water prevents the mixer or grinder from turning hot. If the batter turns up hot, idli may turn hard.
- Add more water as needed and blend till you get frothy thick smooth batter. Transfer this to a large utensil. Do not make it very thin.
- Transfer this to a large pot.
- Squeeze off the water by taking rava in between your palms and with pressure try to remove excess water. Transfer this to a plate. Squeeze again any excess water.
- Add it to the batter. If you are some one who do not like the slight coarse texture of rava, then you can also blend it well and add to the urad dal batter.
- Mix well with your hands. Keep it aside for fermenting in a warm place for 6 to 12 hours, depending on the climate. It may take up to 18 to 20 hours too sometimes.
- Gently mix the batter, very lightly for the batter to make uniform. Sometimes batter may be thick at some places and thin in other places. So to get a uniform consistency,
- Bring water to boil in a Idly cooker on a medium high flame. Grease the idly plates. If needed sprinkle little water, the batter should be of thick pouring consistency. Pour batter in the moulds.
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- When the water begins to bubble up rapidly, place the idly stand in the steamer. Steam it for 10 minutes
- Loosen the idly from the plates with the help of a spoon and remove them to a plate. Add some ghee and serve with coconut chutney or peanut chutney.
