Rice idli
My favorite comfort food...soft and spongy idlis dipped in sambhar with an accompaniment of coconut chutney...there is no other food that satisfies me as much as this humble idli. Moreover as its steam cooked its a very healthy breakfast. The rice and urad dal in idlis compliment each other, making it a completely balanced meal. The vegetables and dal in sambhar are also good supplements. Though there are many variations in idli, the most delicious one is the simple rice idli.
My favorite comfort food...soft and spongy idlis dipped in sambhar with an accompaniment of coconut chutney...there is no other food that satisfies me as much as this humble idli. Moreover as its steam cooked its a very healthy breakfast. The rice and urad dal in idlis compliment each other, making it a completely balanced meal. The vegetables and dal in sambhar are also good supplements. Though there are many variations in idli, the most delicious one is the simple rice idli.
Ingredients
Idli rice-4 cups
( One can also use 2 cups raw rice and 1 cup parboiled rice. This makes more perfect idlis. If you dont have paroiled rice then you can add a owl of cooked rice instead.)
Urad dal/black gram- 1 cup
Salt- as required
water- as required
Oil for greasing
Procedure
Wash rice and dal thoroughly. Soak the rice and dal separately for about 5 hours. Dont throw away the water used for soaking as it contain some washed off nutrients. you can use this water while grinding.
Grind rice and urad dal separately in a grinder. Its better to grind dal first as dal paste which does not come off from the grinder will come out with rice. Make sure that batter has a grainy texture. It should not be too runny.
Idli batter should preferably be thicker than dosa batter. Mix the batter well. Now keep the batter overnight. Next day you will find a nicely risen batter which has a fluffy texture. The hardest and crucial part of a successful idli is preparation of the batter. Any mistake in the ratios could either make a hard idli or soggy one. Remember, urad dal makes the idlis soft but too much of it could make it sticky. So always maintain the rice-dal ratio. Another crucial point is giving the batter proper time as well as heat to rise and get a fluffy texture. I remember that my mother used to cover the vessel with a woolen cloth and keep it out in the sun during winters. You could also add a pinch of yeast to the batter if you think the temperature at your place is not enough for the atter to ferment.
Grind rice and urad dal separately in a grinder. Its better to grind dal first as dal paste which does not come off from the grinder will come out with rice. Make sure that batter has a grainy texture. It should not be too runny.
Idli batter should preferably be thicker than dosa batter. Mix the batter well. Now keep the batter overnight. Next day you will find a nicely risen batter which has a fluffy texture. The hardest and crucial part of a successful idli is preparation of the batter. Any mistake in the ratios could either make a hard idli or soggy one. Remember, urad dal makes the idlis soft but too much of it could make it sticky. So always maintain the rice-dal ratio. Another crucial point is giving the batter proper time as well as heat to rise and get a fluffy texture. I remember that my mother used to cover the vessel with a woolen cloth and keep it out in the sun during winters. You could also add a pinch of yeast to the batter if you think the temperature at your place is not enough for the atter to ferment.
Grease the idli moulds and fill 3/4 th with batter. Steam for aout 15 minutes and your idlis are ready.Check by inserting a tooth pick. It should come out clean, or else cook on low flame for a few more minutes. Take care not to overcook. Dont let the idlis remain inside the steamer once the gas is turned off. The cooling of the steam would make droplets of water fall on them and would make them soggy. Scoop the idlis out with the help of a butter knife or a flat spatulaEnjoy this delicious white dumplings along with sambhar or chutney.
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