A common breakfast in South Indian households, Idli is slowly becoming one of the most favorite breakfast options throughout India. Idli is very easy to prepare and is also a very healthy option of breakfast.
Idli is a very sought after dish in my house, so I finally decided to share its recipe with you today. The recipe and some secret tips to prepare prefect spongy and soft idli is directly from my kitchen. So, enjoy…
Recipe test: Tested
Yields: 35-40
Preparation time: 13-16 hours
Cooking time: 10 minutes
Ingredients:
1. 2 ½ cup of white rice (uncooked)
2. 1 cup of urad daal (uncooked)
Appliances:
1. Idli maker
2. Grinder
3. 1 ladle
Process:
1. Wash the daal and the rice in water until the water remains clears even after cleaning the rice and daal in it. Then keep the rice and daal soaked in water overnight in two separate bowls. The bowls should have enough water to completely cover the rice and the daal.
2. Next morning, drain the rice and the daal and grind them separately in a grinder. The grinded rice and daal should have a smooth texture and there should be no lumps.
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| Grinded Rice |
3. Once done, mix the daal and the rice and stir to combine both nicely. Season the mixture with a bit of salt and then keep it covered in a cool place for 6-8 hours.
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| Grinded Daal |
4. Then prepare the idli maker to make the idlis in that. For that, fill the base of the idli maker with 4-5 cups of water and place that over medium heat. Let the water become piping hot before cooking the idlis in that.
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| Water in Idli Maker Base |
5. In the meantime, grease the idli cups with a bit of vegetable oil. Then fill the idli cups with a ladleful of the rice and daal mixture.
6. Once all the cups are filled with the mixture, insert them into idli maker and put the lid on. Cook the idlis for 8-12 minutes, or until the idlis have hardened and swelled up.
Tips:
1. The smoother your daal and rice paste, the better will be the idlis.
2. Stir the daal and rice mixture frequently to make the idlis fluffier and softer.
Idli tastes best with sambhar daal and coconut chutney. So, be sure to try them as well before you start making idlis.
And if you like this post then please share it and leave your precious comments to help me improve.
