The Idlis are one of the preferred breakfasts to have by all ages with required portion of nutrients served with chutney and Sambar. They are prepared with fermented batter that makes it easily digestible and good for people with poor digestion too. You can expect more food at south indian dosa corner laxmi nagar for very affordable rates. The rice and Urad dal must be soaked for at least 6 hours.
Ingredients to make Idli:
Urad dal: 1 cup
Rice: 4 cups
Salt: According to taste
Fenugreek: 1 tablespoon (optional)
Instructions to make perfect Idli:
- Wash the rice until the water becomes clear. Soak in sufficient water to cover it by nearly 3 inches and then leave aside for 3-4 hours.
- Once the rice has been soaked for 2.5 to 3 hours, wash the dal and soak them for 30 mins or so. Make sure there’s enough water for it to absorb and swell – the urad dal requires more water than the rice. Wash and prepare your grinder to soak the urad dal.
- Add about 1 cup and see how that goes well but totally dependent on the quality of Urad dal. It will take about 15 mins for the Urad dal to be ground smooth. When you take a little batter and rub between fingers, it must be smooth in texture. As the dal grinds, it will rise and turn into fluffy texture.
- Transfer the dal batter to a large enough container and keep aside to keep it set. You don’t have to wipe the grinder clean of the batter. When you grind rice, it will automatically get ‘cleaner’.
- In goes the soaked rice next.
- Rice doesn’t need as much water as the dal so add about 1 to 1.5 cups and see if it gets thick as you grind. When rice grinds, it will absorb the water so test in between and keep adding water as you go, a little at a time. Grind rice to a smooth pate too and this takes me around 25 mins or so in my grinder.
- Once done, add this to the urad dal batter and top off with some salt. Mix gently so that the rice and dal get combined well. The consistency is meant to be fluffy and the batter too should fall down easily from your spoon as you mix it means not too thin or thick.
- Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation. Get south indian fast food laxmi nagar.
- The urad dal would have risen to the top leaving the heavier rice batter at the bottom so you need to mix it uniformly before making idlis.
- Pour into greased Idli moulds and steam for 10-12 mins for super soft and spongy idlis.