Idli: Difference between revisions
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|Image = [[Image:Idli with Sambar and Chutney - Chennai Banana Leaf, Syndal.jpg|alt=Electus]] | |Image = [[Image:Idli with Sambar and Chutney - Chennai Banana Leaf, Syndal.jpg|alt=Electus]] | ||
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====Random recipe review==== | |||
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''<span class="reviewTitle">Can't find Idli rice</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">I've even tried Aldi for Ildi!</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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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 | ||
Revision as of 16:44, 27 December 2021
| Idli | |
|---|---|
Random recipe reviewCan't find Idli rice 4/5 I've even tried Aldi for Ildi! The Judge |
| Servings: | Serves 12 - Makes 12 |
| Calories per serving: | 18 |
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 18th February 2015 |
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
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
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