Idli is one of the famous breakfast of South India. It is prepared from Rice and Urad Dal. Idlis are white puffy steamed rice cakes which are simple to prepare and very healthy with very low fat content in them.
Now-a-days Idli is prepared in different forms rather different names and shapes viz Regular Idli, Masala Idli, Soft Mallige Idli, Mini Idli, Rava Idli, Stuffed Idli with fillings like potato, carrot, masala, Ragi Idli, Podi Idli, Shallow Fried Idli with chutney pudi sprinkled, curd Idli dipped in masala curds and many more.
Dosa Rice 1 cup
Boiled Rice (kusubalakki) 1 cup
Flattened Rice ½ cup
Urad dal ½ cup
Wash both rice, urad dal and soak for about 4 hrs. Do not put more water for soaking.
Wash and soak flattened rice one hour before grinding.
Grind soaked urad dal into fine paste with soaked water.
Transfer grinded urad dal mixture into a big vessel.
Now grind rice and flattened rice into a fine paste.
Transfer grinded rice also into the vessel.
Add salt to taste and mix well. You can see bubbles on the surface of the batter.
Close the lid and keep for fermenting for about 6-8 hrs or overnight.
In the morning, mix the batter well and add water if necessary.
Keep the Idli Cooker on the high flame.
Put Idli batter on Idli plates and cook for 10-15 mins, depending upon your Idli Cooker.
Remove cooked Idli’s and keep 2 mins for cooling. You can also sprinkle little water to cool Idli quickly.
Remove the Idli’s with a spoon or knife from the ends.
Now soft Idli’s are ready to serve.
You can serve soft Idli’s with coconut chutney and / or sambar. Idli can also be served with Medu Vada. It’s a famous combination Idli Vada Sambar.
Always grind the batter with soaked water to get better results. You can also add ¼ cup of cooked rice while grinding to get more fluffy Idli’s.