Idli: Difference between revisions
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|Servings = Makes 12 small idli | |Servings = Makes 12 small idli | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 18 hours, 10 minutes | |TotalTime = 18 hours, 10 minutes (including soaking and fermenting time) | ||
|PrepTime = 18 hours | |PrepTime = 18 hours (including soaking and fermenting time) | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
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This is a basic recipe for idli which are ##Steamed rice|steamed rice## ##Cakes|cakes## popularly served for | This is a basic recipe for idli which are ##Steamed rice|steamed rice## ##Cakes|cakes## popularly served for [[Breakfast|breakfast]] in [[Southern]] [[India]] and Sri Lanka | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredientsTM | {{RecipeIngredientsTM | ||
| 90g idli | | 90g idli [[Rice|rice]] | ||
| 30g | | 30g [[Urad|urad]] dall (the hulled, white variety) | ||
| ½ teaspoons | | ½ teaspoons [[Fenugreek seeds|fenugreek seeds]] | ||
| | | [[Salt]] to taste | ||
}} | }} | ||
=== | ==='''Mise en place'''=== | ||
* Wash and soak the idli ##Rice|rice## for 5-6 hours | * Wash and soak the idli ##Rice|rice## for 5-6 hours | ||
Revision as of 18:16, 18 February 2015
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| Idli | |
|---|---|
| Electus |
| Servings: | Makes 12 small idli |
| Ready in: | 18 hours, 10 minutes (including soaking and fermenting time) |
| Prep. time: | 18 hours (including soaking and fermenting time) |
| Cook time: | 10 minutes |
| Difficulty: | 
|
This recipe needs advance preparation!
This recipe needs further development
We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.
The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
This is a basic recipe for idli which are ##Steamed rice|steamed rice## ##Cakes|cakes## popularly served for breakfast in Southern India and Sri Lanka
Ingredients
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 90g idli rice
- 30g urad dall (the hulled, white variety)
- ½ teaspoons fenugreek seeds
- Salt to taste
Mise en place
- Wash and soak the idli ##Rice|rice## for 5-6 hours
- In a separate bowl wash and soak the ##Urad|urad## ##Daal|daal## together with the ##Fenugreek seeds|fenugreek seeds## for 4 hours
Method
- Drain the ##Rice
- rice## and the ##Daal
- daal## continuing to keep the separate,
- Grind the ##Daal
- daal## mixture until you have a thick but very smooth paste, adding a little cold water from time to time#
- Remove and set aside#
- Repeat the process with the ##Rice
- rice##, adding water as necessary#
- Add the ##Daal
- daal## mixture to the ##Rice
- rice## and continue to grind until well mixed#
- Stir in the ##Salt
- salt###
- Pour the mixture into a container and leave to ##Ferment
- ferment## overnight#
- Stir and check that it has the right consistency#
- Grease the idli moulds and fill a ##Steamer
- steamer## base with water#
- Bring the water to the ##Boil
- boil## and divide the mixture between the moulds#
- Place in the ##Steamer
- steamer## and cook for 8-12 minutes#
- Use a ##Cocktail stick
- cocktail stick## to ##Test
- test## for done-ness - it should come out clean if the idlis are cooked#
Serving suggestions
Serve with sambar, ##Chutneys|chutneys## or ##Dips|dips##
Recipe source
- xxx
Variations
xxx
Chef's notes
xxx
See also
- Idli steamer
- Idli rice
- Wet grinder