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 fermented [[Steamed rice|steamed rice]] [[Cakes|cakes]] popularly served for [[Breakfast|breakfast]] in [[Southern]] [[India]] and Sri Lanka | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredientsTM | {{RecipeIngredientsTM | ||
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==='''Mise en place'''=== | ==='''Mise en place'''=== | ||
* | * Rinse and soak the idli [[Rice|rice]] overnight | ||
* In a separate bowl | * In a separate bowl rinse and soak the [[Urad|urad]] [[Daal|daal]] together with the [[Fenugreek seeds|fenugreek seeds]] overninght | ||
* Do not over-rinse or wash otherwise you will inhibit fermentation. Also use chlorine-free or bottled water if possible | |||
===Method=== | ===Method=== | ||
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}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with sambar, [[Chutneys|chutneys]] or [[Dips|dips]] | Serve with sambar, [[Chutneys|chutneys]] or [[Dips|dips]] | ||
===Variations=== | ===Variations=== | ||
xxx | xxx | ||
| Line 66: | Line 65: | ||
==See also== | ==See also== | ||
*Idli steamer | *Idli steamer | ||
*Idli rice | *[[Idli rice]] | ||
*Wet grinder | *Wet grinder | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 21:51, 21 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 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 overninght
- 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 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, 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 done-ness - 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
Variations
xxx
Chef's notes
xxx
See also
- Idli steamer
- Idli rice
- Wet grinder