Idli: Difference between revisions
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</div>{{Template:AdvancePreparationIcon}} | </div>{{Template:AdvancePreparationIcon}} | ||
This is a basic recipe for idli which are fermented [[Steamed rice|steamed rice]] [[Cakes|cakes]] popularly served for [[Breakfast|breakfast]] in [[Southern]] [[India]] and Sri Lanka | This is a basic recipe for idli which are fermented [[Steamed rice|steamed rice]] [[Cakes|cakes]] popularly served for [[Breakfast|breakfast]] in [[Southern]] [[India]] and Sri Lanka | ||
===Ingredients=== | ===Ingredients=== | ||
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* Rinse and soak the idli [[Rice|rice]] overnight | * Rinse and soak the idli [[Rice|rice]] overnight | ||
* In a separate bowl rinse and soak the [[Urad|urad]] [[Daal|daal]] together with the [[Fenugreek seeds|fenugreek seeds]] | * In a separate bowl rinse and soak the [[Urad|urad]] [[Daal|daal]] together with the [[Fenugreek seeds|fenugreek seeds]] overnight | ||
* Do not over-rinse or wash otherwise you will inhibit fermentation. Also use chlorine-free or bottled water if possible | * Do not over-rinse or wash otherwise you will inhibit fermentation. Also use chlorine-free or bottled water if possible | ||
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| Drain the [[Rice|rice]] and the [[Daal|daal]] continuing to keep them separate | | Drain the [[Rice|rice]] and the [[Daal|daal]] continuing to keep them separate | ||
| Grind the [[Daal| | | Grind the [[Daal|dal]] mixture until you have a thick but very smooth paste, adding a little cold water from time to time | ||
| Remove and set aside | | Remove and set aside | ||
| Repeat the process with the [[Rice|rice]], adding water as necessary | | Repeat the process with the [[Rice|rice]], adding water as necessary | ||
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| Bring the water to the [[Boil|boil]] and divide the mixture between the moulds | | 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 | | Place in the [[Steamer|steamer]] and cook for 8-12 minutes | ||
| Use a [[Cocktail stick|cocktail stick]] to [[Test|test]] for | | Use a [[Cocktail stick|cocktail stick]] to [[Test|test]] for doneness - it should come out clean if the idlis are cooked | ||
| Remove the idlis from the moulds - they should be light and fluffy | | Remove the idlis from the moulds - they should be light and fluffy | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with sambar, [[Chutneys|chutneys]] or [[Dips|dips]] | Serve with sambar, [[Chutneys|chutneys]] or [[Dips|dips]] | ||
==See also== | ==See also== | ||
*Idli steamer | *Idli steamer | ||
Revision as of 08:40, 20 April 2015
📌 This page needs a photograph! 📷 [robots:noindex]
| 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 is a basic recipe for idli which are fermented steamed rice 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
- Rinse and soak the idli rice overnight
- In a separate bowl rinse and soak the urad daal together with the fenugreek seeds overnight
- Do not over-rinse or wash otherwise you will inhibit fermentation. Also use chlorine-free or bottled water if possible
Method
- Drain the rice and the daal continuing to keep them separate
- Grind the dal 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, adding water as necessary
- Add the daal mixture to the rice and continue to grind until well mixed
- Stir in the salt
- Pour the mixture into a container and leave to ferment overnight
- Stir and check that it has the right consistency
- Grease the idli moulds and fill a steamer base with water
- Bring the water to the boil and divide the mixture between the moulds
- Place in the steamer and cook for 8-12 minutes
- Use a cocktail stick to test for doneness - it should come out clean if the idlis are cooked
- Remove the idlis from the moulds - they should be light and fluffy
Serving suggestions
Serve with sambar, chutneys or dips
See also
- Idli steamer
- Idli rice
- Wet grinder