Idli is a traditional breakfast in South India. Idli is savory cake that is popular throughout India and neighbouring countries like Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented (de-husked) black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Idli
Ingredients (4-5 servings)
- Idli Rava – 3 cups
- Urad dal – 1½ cups
- Methi Seeds – 1 tsp
- Salt – to taste
Method
- Soak dal, methi seeds in plain water for 5-6 hrs.
- Soak Idli Rava in lukewarm water for 2 hrs.
- Make a fine paste of Urad dal & keep aside.
- Drain water from the rava & wash with plain water. Strain the rava and add it to the urad dal paste. Add Salt to it & mix well.
- Leave OVERNIGHT in a warm place for fermentation. The paste should be of medium consistency to make soft Idlis.
- Steam the batter in Idli stand for 5 minutes on high flame and then 5-6 minutes on low flame.
- Let it cool for 2-3 minutes before removing idli from the stand. They should come out easily now.
- Serve hot with Coconut chutney & Sambhar.
NOTE:- Do not add too much water while grinding urad dal.
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