IDLI

VARIATIONS OF IDLI                       

BUTTON IDLI, TATTE IDLI, SANNA SAMBAR IDLI, RAVA IDLI.

IDLI is a traditional breakfast in Indian households. IDLI is a savory cake that is popular throughout India and neighboring countries like Sri Lanka.

The fermentation of IDLI batter breaks down starch into simple sugars, making it easy to digest, more readily metabolized by the body.

Fermentation process of IDLI batter increases B complex and C vitamins, which are helpful to fight against the diseases. IDLI is not only easy to prepare but also a wholesome breakfast. As it is a combination of cereal-pulse it makes a complete healthy meal.

IDLIs are ideal for those who are on diet as it is  low in fat and gluten free.

The South Indian staple breakfast item of IDLI SAMBAR and vada served on a banana leaf. The stainless steal plates and cups, characteristic of South Indian dining tables.

IDLI 

INGREDIENTS

Rice                          3cup

Urad dal                   1Cup

Salt                           As per required

PREPARATION

Pick and wash both the rice and urad dal. Soak the rice & Urad dal seperately for 5hours.

Grind the rice & dal seperately to make a smooth batter.

Mix both the batters together in a large bowl. Cover & let the batter ferment for 8-9 hours.

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After the fermentation process is over the batter will be rise almost double. Add salt & mix gently.

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PROCEDURE

Grease the idli molds with oil or ghee.

Pour the batter in the moulds. Always fill the batter to 3/4 of the mould, so that there is sufficient place of the batter to rise while cooking.

steams the IDLIS in a pressure cooker or steamer. If using pressure cooker remove the vent weight( Whistle ). Steam for 10-12mins.

To check whether the Idlis are done or not insert a toothpick , if its come out neatly then Idlis are completely done.

When the Idlis are done, let the steam out by taking out the lid and leave it for 2-3 min.

Dip a flat spoon/knife in cool water and run around the edges to scoop the Idlis from the moulds.

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Serve the steaming hot idlis with coconut chutney & sambar.

Refrigerate the left over batter and when you are using it again ensure to get it back to the normal room temperature to get soft Idlis.

Chilled batter will interfere in rising of the Idlis.

SAMBHAR

Tur dal                                          1Cup

Chopped Mixed Vegetables         2Cup(Carrot,french beans,drum stick,pumpkin)The way you like

Salt                                                To taste

Tamarind                                       Lemon size ball

Turmeric Powder                           1/2tsp

Red chilli powder                           1tsp

Sambhar Masala                           4tbsp

Hing                                              1/2tsp

Tomato                                         1

Mustard seeds                           1/2tsp

Curry leaves

PROCEDURE

Boil the dal with mixed veg and tomato in a pressure cooker.

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Cook upto 1 whistle on low flame.

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In a pan,heat the oil & add Hing,mustard seeds. When they splutter,reduce the flame & add the curry leaves.

Then add turmeric powder, Red chili powder & sambhar masala, keep stirring.

Then add boiled curry and adjust water and salt.

Then add jaggery (optional) & turmeric pulp. Allow to simmer .

Then add boiled drum stick.

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Add chopped coriander, serve hot with IDLI .

CHUTNEY

INGREDIENTS

Peanut                                     1/4cup

Desiccated coconut                 1/2 cup

Green chili                               3

Salt                                          To taste

Coriander                                1bowl

Sugar                                      To taste

PROCEDURE

Grind all ingredients with some water.. It should not be too thick or too watery.

 

Serve with hot IDLI Last but not least add your ‘LOVE’  to make the dish Yummy.

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