Idli: Difference between revisions

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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
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
Line 36: Line 36:
==='''Mise en place'''===
==='''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
* In a separate bowl wash and soak the ##Urad|urad## ##Daal|daal## together with the ##Fenugreek seeds|fenugreek seeds## for 4 hours
* In a separate bowl wash and soak the [[Urad|urad]] [[Daal|daal]] together with the [[Fenugreek seeds|fenugreek seeds]] for 4 hours


===Method===
===Method===
{{RecipeMethod
{{RecipeMethod


| Drain the ##Rice|rice## and the ##Daal|daal## continuing to keep the separate,
| Drain the [[Rice|rice]] and the [[Daal|daal]] continuing to keep them separate
| Grind the ##Daal|daal## mixture until you have a thick but very smooth paste, adding a little cold water from time to time#
| 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#
| 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
| Add the ##Daal|daal## mixture to the ##Rice|rice## and continue to grind until well mixed#
| Add the [[Daal|daal]] mixture to the [[Rice|rice]] and continue to grind until well mixed
| Stir in the ##Salt|salt###
| Stir in the [[Salt|salt]]
| Pour the mixture into a container and leave to ##Ferment|ferment## overnight#
| Pour the mixture into a container and leave to [[Ferment|ferment]] overnight
| Stir and check that it has the right consistency#
| Stir and check that it has the right consistency
| Grease the idli moulds and fill a ##Steamer|steamer## base with water#
| 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#
| 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 done-ness - it should come out clean if the idlis are cooked#
| Use a [[Cocktail stick|cocktail stick]] to [[Test|test]] for done-ness - 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]]===Recipe source===
===Recipe source===


* xxx
* xxx

Revision as of 19:48, 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:Average 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 cakes popularly served for breakfast in Southern India and Sri Lanka

Ingredients

Ingredients

Create a printable shopping list for this recipe's recipeIngredient

Mise en place

Method

  1. Drain the rice and the daal continuing to keep them separate
  2. Grind the daal mixture until you have a thick but very smooth paste, adding a little cold water from time to time
  3. Remove and set aside
  4. Repeat the process with the rice, adding water as necessary
  5. Add the daal mixture to the rice and continue to grind until well mixed
  6. Stir in the salt
  7. Pour the mixture into a container and leave to ferment overnight
  8. Stir and check that it has the right consistency
  9. Grease the idli moulds and fill a steamer base with water
  10. Bring the water to the boil and divide the mixture between the moulds
  11. Place in the steamer and cook for 8-12 minutes
  12. Use a cocktail stick to test for done-ness - it should come out clean if the idlis are cooked
  13. Remove the idlis from the moulds - they should be light and fluffy

Serving suggestions

Serve with sambar, chutneys or dips===Recipe source===

  • xxx

Variations

xxx

Chef's notes

xxx

See also

  • Idli steamer
  • Idli rice
  • Wet grinder
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