Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice.
Ingredients:-
2 1/2 cup basmati rice
1/2 tablespoon fenugreek seeds
5 tablespoon sesame oil
1 1/2 cup urad dal
1 1/2 teaspoon salt
water
Idli Recipe:-
To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (black gram, Vigna mungo) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavour. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch. The finished idli batter is put into greased moulds of an idli tray or "tree" for steaming. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). A more traditional method is to use leaves instead of moulds.
Since plain idlis are mild in taste, a condiment is considered essential. Idlis are often served with sambar but this varies greatly by region and personal taste. Idlis are also frequently served with chutneys (coconut based), kaara chutney (onion based) or Spicy Fish Curries. The dry spice mixture podi is convenient while travelling.
Video:-
(:Thanks For Coming Here:)
Comments
Post a Comment