Indian Idli and Tips
From midgelet 15 years ago
- 10 minutes to make
- Serves 6
Soft, spongy, fluffy breads made from lentils and rice, and just like potato salad, a ton of recipes and variations! My Indian neighbor gave me two recipes for them, which are served with corriander chutney Idli steamers can be purchased at Indian grocers, and the Net. Read more There are even Idli steamers for the microwave Dry yeast, baking powder or even Eno Fruit salt is added to insure a spongy texture in some Idli recipes. My neighbor like to use a good pinch of dry yeast. Proper Idli should be soft, fluffy, and spongy in texture. All ingredients may be found at Indian grocers or even natural food stores. TIPS: if you have no idly mould or idly steamer, improvise. I used alminum muffin cups ( see 2nd photo ) and put a trivet in a pot, then aluminum filled cups in a cake pan, placed the pan on the trivet and steamed until they were firm and glossy , maybe mine took about 5 minutes or a bit longer And spray the aluminum cups lightly with cooking spray to help release them The Battter: fresh unfermented batter, has that bean taste and odor. When allowed to ferment, it dissapates and when cooked, one can hardly tell since idlies are really bland unless one adds spices to their liking When you make the batter, place bowl covered on a warm radiator during the winter. The batter should expand at least triple and appear foamy and spongy Do not sir down, just use a lade to fill molds or muffin cups 2/3rds full You'll have snow white, spongy, fluffy idli And yes you can freeze them and gently reheat in the micro. Fresh is best of course. Using 1 cup urad dahl and 2 cups rice flour and enough water for a batter consistency one should get 15 to 20 idly at least! See less
Ingredients
- Recipe number one: shopping list
- 1 cup urad dahl flour shopping list
- 2 cups rice flour shopping list
- water as needed shopping list
- salt shopping list
- 1 or 2 Tbs cooked rice( helps with fermenatation ) shopping list
- pinch of yeast shopping list
- OR Recipe Number 2: shopping list
- Urad dal- white shopping list
- rice ravva ( Indian cream of rice, rice suji) shopping list
- The Urand dahl and rice to be in a ratio of 1:2 shopping list
- 1 tsp of fenugreek seeds- which may help with the fermentation process shopping list
- pinch salt shopping list
- Pinch of baking powder shopping list
How to make it
- Recipe Number 1
- One can use the flours and mix with enough water to make a batter and add in the cooked rice.
- My neighbor adds a bit of dry yeast and lets the mixture stand at warm room temperature for several hours ( or could be overnight ) until the batter is very light, fermented and spongy.
- Then idli are then steamed until done
- OR recipe Number 2:
- One can use whole white urad dahl and rice and grind them to make a flour and then all are soak in water ( reserve the drained water to make the batter ) overnight.
- If cream of rice is used, no separate grind/soaking is needed as it will be stirred into the urad dahl
- So Soak urad dal in just enough water overnight or for at least 4 to 6 hours.
- Drain the water and keep the drained water aside.
- Grind the dal into silky smooth batter.
- To get the medium tight consistency, add the drained water kept aside, as needed to the batter,while grinding.
- Remove the batter in a vessel.
- Add rice ravva ( cream of rice ) and mix thoroughly without any lumps.
- Keep it covered, for overnight fermentation (at least 6hours) in a warm place.
- By morning, the batter will be doubled in volume.
- Stir in salt and baking powder.
- Consistency of batter must be medium (like condensed milk), not too tight or too watery.
- Add water if necessary.
- Steam till cooked
Idly steamed in aluminum muffin cups
Close
The Rating
Reviewed by 4 people-
another great post thanks high5
momo_55grandma
in Mountianview loved it
-
My goodness Midge, what don't you cook or bake!I eat Indian on rare occasion, never heard of this one! Interesting post.
chichimonkeyface
in Albany loved it
-
mmmmm....looks delicious.we often make this...it's health too,becz it's steamcooked..nice post.hi5
angieaugusta
in Adelaide loved it
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