Whenever we think about South Indian food, what comes into our mind... It's nothing but Idli, Dhosa, Sambar and Vada. Today I will talk about, Idli Recipe, i.e how to prepare Idlis. It is very easy to prepare and also safe to eat as it is steamed. I can eat Idlis at anytime a day because it can easily be digested.
Servings: 6, considering 5 ildis each person
Ingredients:
Urad Dal (split black lentils) - 1 cup
Parboiled rice (Siddha Chal) - 3 cups
Fenugreek seeds (methi) - 1/2 tbsp
Salt - as per taste
Refined oil - for greasing
Preparation:
Soak Urad dal and fenugreek seeds in a bowl and rice in another bowl for 3 to 4 hours in water. After 3 to 4 hours drain the water.
In a blender put urad dal and fenugreek seeds together and blend them to make a smooth paste adding water little by little. Keep the paste aside.
In the same blender add rice and make the smooth paste out of it. Keep it aside.
When this is done, pour the paste mixtures in a bigger bowl for fermentation inside the micro oven for overnight (minimum 8 hours).
Once fermented there will be bubbles in the pastes, which will make the idlis soft. Add salt to the batter and mix. Don't mix them too much. Mix it once or twice.
Grease the idli maker with oil and add spoonfuls of idli batter into the moulds.
Can add chopped veggies, coconut chutney, gun powder either on top or at the bottom of the ildi and steam for 15 to 20 minutes.
Tips:
How to make Gun Powder
Ingredients:
Curry Leaves - 35 to 40 leaves
Sesame seeds - 1 tbsp
Parboiled rice - 1 tbsp
Chana Dal - 2 tbsp
Urad Dal - 1 tbsp
peppercorn - 1 tbsp
Whole Red Chilli - 25 to 30
Asafetida (hing) - a pinch
Salt - as per taste
Coconut powder - 1 tbsp
Dry roast dry whole red chilli, peppercorn, chana dal, urad dal – roast them for 4/5 minutes in low flame.
Add rice, seseme seeds and roast for another 4/5 minutes till the rice changes it's color.
Add curry leaves, hing, salt and coconut powder.
Cook for a minute and put them all in a blender to make the Gun Powder.
Serve this powder with Idli and Dhosa
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| IDLI WITH GUN POWDER |
Servings: 6, considering 5 ildis each person
Ingredients:
Urad Dal (split black lentils) - 1 cup
Parboiled rice (Siddha Chal) - 3 cups
Fenugreek seeds (methi) - 1/2 tbsp
Salt - as per taste
Refined oil - for greasing
Preparation:
Soak Urad dal and fenugreek seeds in a bowl and rice in another bowl for 3 to 4 hours in water. After 3 to 4 hours drain the water.
In the same blender add rice and make the smooth paste out of it. Keep it aside.
When this is done, pour the paste mixtures in a bigger bowl for fermentation inside the micro oven for overnight (minimum 8 hours).
Once fermented there will be bubbles in the pastes, which will make the idlis soft. Add salt to the batter and mix. Don't mix them too much. Mix it once or twice.
Grease the idli maker with oil and add spoonfuls of idli batter into the moulds.
Can add chopped veggies, coconut chutney, gun powder either on top or at the bottom of the ildi and steam for 15 to 20 minutes.
Tips:
How to make Gun Powder
Ingredients:
Curry Leaves - 35 to 40 leaves
Sesame seeds - 1 tbsp
Parboiled rice - 1 tbsp
Chana Dal - 2 tbsp
Urad Dal - 1 tbsp
peppercorn - 1 tbsp
Whole Red Chilli - 25 to 30
Asafetida (hing) - a pinch
Salt - as per taste
Coconut powder - 1 tbsp
Dry roast dry whole red chilli, peppercorn, chana dal, urad dal – roast them for 4/5 minutes in low flame.
Add rice, seseme seeds and roast for another 4/5 minutes till the rice changes it's color.
Add curry leaves, hing, salt and coconut powder.
Cook for a minute and put them all in a blender to make the Gun Powder.
Serve this powder with Idli and Dhosa
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