Idli made from fermented rice batter,is traditional South Indian savoury cake. Normally served with chutneys the most, any curries especially mutton curry which is my favourite combination, or milaga podi not really prefered by Malaysians. Idli made from overnight fermentation of batter which much depends on the weather as well. Fermented batter then steamed with special moulding plate in a steamer. Fluffiness of the idli mostly depends on the condition of the batter which relies on the fermentation condition. Eventhough ingredients for the dosa and idli is same, but method of grinding differs. Batter for idli need to smooth but slighly coarse compared for dosa you need to grind it very smooth. Any plain rice will do as ingredients but idli rice most suitable. Idli rice available in indian cash and carries in Malaysia. Idli can be stuffed incorporated with other ingredients like, vegetables, sweet bean, seasonings and so on. Idlis are the most less calories breakfast after string hoppers actually. Here i would like to share basic recipe, which i tend to use.
Idli Rice / any plain rice – 2 cups
Split black lentils (Urad dal) – 1 cups
Sago – 1/4 cup
Fenugreek seeds- 2 tsp
yis – 1 tsp
cooked rice – 1/4 cup
Preparation Method :
Wash rice and urad dal in clean water and soak with sago, fenugreek seeds for 6 – 8 hours.
Grind soaked grains with cooked rice in blender using adequate amount of water until smooth, but your hands can feel the tiny grains. Dont grind too watery.
Add yeast and mix it well.
Close the lid and ferment it for overnight.
The batter will rise in double if its properly fermented.
Add salt. Dont mix too much.
Grease the idli pan with gingerly oil or ghee.
Pour a ladle full of batter inside each mould.
Steam covered about 10 – 15 minutes.
Turn off heat. Let it cool before removing from the moulds.
Serve with best accompaniment of your choice.
Have a try!!!