Idli Recipe
Idli Recipe: As a housewife and a food enthusiast, I have a special place in my heart for the classic South Indian dish, Idli. The soft, fluffy texture and mild flavor of Idlis are what make them so irresistible. The aroma of freshly steamed Idlis wafting from the kitchen is enough to get my mouth watering. Whether served as a breakfast dish or as a snack, Idlis are a staple in South Indian cuisine. The dish is so versatile that it can be paired with a variety of chutneys and sambar, making it a hit among foodies everywhere.
What is Idli?
Idli is a South Indian dish made of fermented rice and lentil batter. The batter is steamed in small, round molds and served hot. Idlis are light, fluffy, and have a mild, slightly sour taste. They are a staple breakfast dish in South India, but are enjoyed as a snack or light meal at any time of the day. The combination of rice and lentils provides a healthy source of carbohydrates and protein.
Variations of Idli
- Rava Idli: This variation is made with semolina (rava) instead of fermented rice and lentil batter. The texture is denser and has a slightly crunchy exterior.
- Masala Idli: In this variation, diced vegetables and spices are added to the batter before steaming, giving the Idlis a spicy, savory flavor.
- Stuffed Idli: In this variation, the Idlis are stuffed with a mixture of spices and vegetables, making for a tasty and filling snack.
- Kanchipuram Idli: This variation is made with a mixture of Urad dal and rice flour, and is shaped into a cylinder before steaming. It is a popular snack in the Kanchipuram region of Tamil Nadu.
Nutrition in Idli
Idlis are a healthy and nutritious dish, as they are low in fat and high in carbohydrates and protein. The combination of rice and lentils provides a good source of energy, making them an ideal breakfast or snack food. They are also gluten-free and suitable for those with celiac disease or gluten intolerance.
Step by Step Idli Recipe
Idli Recipe
Ingredients
- 1 cup urad dal
- 2 cup suji / rava / semolina
- 1 tsp salt
- 1 tsp Oil to grease
Instructions
- Soak 1 cup urad dal for 4 hours. Drain and move to blender or grinder.
- Use blender. Add water as required. Keep batter aside
- Take 2 cups of idli rava, and rinse with enough water; drain off the water
- Add idli rava to urad dal batter, Mix well
- Let it rest & ferment for 7-8 hours. It should be fermented and bubbly after that
- Add 1 tsp salt to the batter; Stir gently
- Take a pressure cooker, and let ½-1 liter water heat until it steams: you can also use steamer
- Now lets prepare Idlis. First, take a ladle or spoon, and move it to the idli plates or idli stand
- Place in steamer and steam for 10 minutes on medium flame
- Ta da! Soft idlis are ready to be served. Server with chutney and sambar
Equipment Used for This Recipe
Notes & Tips
- Quality of idli depends on the quality of batter. But feel free to improvise and experiment until you get it right and find your preferred consistency
- Idli batter can be stored in a refrigerator for 2-3 days
Nutrition Information (Note: Approximate)
FAQs – Idli Recipe
What is Idli?
Idli is a popular South Indian dish that’s made from fermented rice and lentil batter. It’s a staple food in many Indian households, especially in the southern part of the country, and is usually enjoyed as a breakfast dish or snack.
What are the ingredients in Idli batter?
The main ingredients in Idli batter are urad dal (black lentils), idli rice, salt, and water. Some recipes may also call for fenugreek seeds to improve the fermentation process.
How long does it take to ferment Idli batter?
The time it takes for Idli batter to ferment will depend on the temperature and humidity levels in your kitchen. Typically, the batter needs to ferment for 8 to 12 hours, or overnight.
What is the best temperature for fermenting Idli batter?
The ideal temperature for fermenting Idli batter is between 75°F and 80°F. If the temperature is too high, the batter may over-ferment and become sour. If the temperature is too low, the batter may not ferment properly.
Can Idli batter be refrigerated after fermenting?
Yes, Idli batter can be refrigerated after fermenting. In fact, many people prefer to ferment the batter overnight in the refrigerator, as this allows for more consistent fermentation.
What are some variations of Idli?
There are many variations of Idli, including Rava Idli (made with semolina), Oats Idli (made with oats), and Stuffed Idli (filled with vegetables or spices). Each variation offers a unique taste and texture, and can be customized to your liking.
Is Idli a healthy dish?
Yes, Idli is a healthy dish. It’s low in fat, high in carbohydrates, and a good source of protein. Additionally, the fermentation process increases the nutrient content of the batter, making it an even healthier dish.
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For more, check out our recipes section or other Articles.
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