how to prepare idly recipe (soft idly batter)

PREPARING IDLI RECIPE

ABOUT IDLI

    Soft idli can made in 2 ways, one is using rice and Rava. I am sharing only one methods in this post. Making idli using rice. Idli is a one of the healthiest protein packed breakfasts from south Indian cuisine. Idli are easily digestible.
    This is what makes idly suitable to all including babies to people on diet and even to the aged, who generally have poor digestion. 
    Idli is made of urad dal and rice. Urad dal is high in protein and calcium. It is absorbed by the body better in the form of idly as it is made from soaked and fermented batter.

INGREDIENTS

  • 2 cups parboiled rice
  • 1 cup regular rice
  • 1/4 cup urad dal
  • 1/4 teaspoon fenugreek seeds
  • Some baked rice
  • Baking soda
  • Salt

HOW TO MAKE IDLI AND IDLI BATTER

SOAKING RICE AND DAL OF MAKING IDLI BATTER

  1.  In a bowl take 2 cup parboiled rice and 1 cup regular rice. Here I have used ration rice along with parboiled rice. 
  2.  Pick and then rinse both the rice varieties of a couple of times. Drain and keep aside.
  3.  Take 1/4 cup urad dal along with 1/4 teaspoon fenugreek seeds.
  4.  Rinse couple of times.
  5.  Add 1 cup water. Cover and soak for 4 hours.
  6.  Before grinding, rinse the rice varieties and urad dal. And mix   rice variaties and urdal dal
  7.  Grind the rice,baked rice and urad dal for some time. Then add   water little and continue to grind. The batter should be light and   fluffy when completely ground.
  8.  Pour the batter into bowl. I usually grind in two parts, it   depending on quantity of batter.
  9.  Cover the bowl or container with a lid and keep the batter in a   warm place. It should be left   undisturbed for 4 to 5 hours.   Don't use an air-tight lid. In colder climate,keep the batter for a   longer time-from 12 to 24 hours.
  10. The batter the next morning. It will ferment and increase in  volume.

PROCESS TO IDLY FROM IDLY BATTER

  1.  First we have take a batter in a bowl and add some salt and   baking soda to that batter.
  2. Grease the idli mould with oil.Gently and lightly swirl the  batter. Don't over do. Now with a spoon pour portions of the batter in the greased idly moulds.
  3. Take your idli streamer or pressure cooker or electric cooker. Add some water (2 to 2.5 cups) and heat the steamer or pressure cooker. steam for 12 to 15 minutes. Timing will vary depending on the kind of equipment you have used. If using a pressure cooker, then cover the pressure cooker with its lid. Remove the vent whistle from the lid. Steam the idlis for approx 12 to 15 minutes.
  4. Check for doneness by inserting a toothpick. If it does not come out clean, then keep again for a few minutes. When done remove the idli mould from the cooker. Don't overcook as then they become dry. Dip a spoon or butter knife in water and slid them through the idlis.
  5. Remove and place the idlis in a warm container or bowl like a casserole.
  6. Serve idli hot or warm with sambar, groundnut chutney, non veg currys and coconut chutney.

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