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IDLI


Idli is a round, fluffy bread roughly eight centimetres in diameter. Idli is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. The mixture is allowed to ferment prior to being steamed in an idli steamer. They are traditional to Southern India and are most often eaten with sambar.











Ingredients:

  • 1½ cups rice
  • 1 cup white black gram, skinless
  • 2 teaspoons non-iodised salt
  • 1 teaspoon fenugreek seeds paste
  • 4 cups water for soaking rice and black gram
  • 2 cups water for fermenting 



Method:


Making the Batter:

  • Soak the rice and black gram in separate bowls for eight hours. You will need about twice as much water in the bowl as black gram.
  • Drain the rice and urad dal, discard water.
  • Grind the black gram to a fine paste with about 1 cup of water.
  • Grind the rice to a paste with about 1 cup of water. Grind coarsely the batter.
  • Mix the rice and urad dal pastes together well, with salt and fenugreek seeds paste .
  • Set aside somewhere warm to ferment for 12-24 hours.


Making the Idli:

  • Grease one or more idli pans well with ghee or vegetable oil.
  • Spoon the batter into the round indentations of the idli pans.
  • Steam for 10 minutes in a steamer.
  • Remove idli from pans with a sharp knife.


Serving:

  • Serve with sambhar and coconut chutney.


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