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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Soft, spongy, fluffy breads made from lentils and rice, and just like potato salad, a ton of recipes and variations! My Indian neighbor gave me two recipes for them, which are served with corriander chutney Idli steamers can be purchased at Indian grocers, and the Net. Read more . There are even Idli steamers for the microwave Dry yeast, baking powder or even Eno Fruit salt is added to insure a spongy texture in some Idli recipes. My neighbor like to use a good pinch of dry yeast. Proper Idli should be soft, fluffy, and spongy in texture. All ingredients may be found at Indian grocers or even natural food stores. TIPS: if you have no idly mould or idly steamer, improvise. I used alminum muffin cups ( see 2nd photo ) and put a trivet in a pot, then aluminum filled cups in a cake pan, placed the pan on the trivet and steamed until they were firm and glossy , maybe mine took about 5 minutes or a bit longer And spray the aluminum cups lightly with cooking spray to help release them The Battter: fresh unfermented batter, has that bean taste and odor. When allowed to ferment, it dissapates and when cooked, one can hardly tell since idlies are really bland unless one adds spices to their liking When you make the batter, place bowl covered on a warm radiator during the winter. The batter should expand at least triple and appear foamy and spongy Do not sir down, just use a lade to fill molds or muffin cups 2/3rds full You'll have snow white, spongy, fluffy idli And yes you can freeze them and gently reheat in the micro. Fresh is best of course. Using 1 cup urad dahl and 2 cups rice flour and enough water for a batter consistency one should get 15 to 20 idly at least! Ingredients:
recipe number one |
1 cup urad dahl flour |
2 cups rice flour |
water as needed |
salt |
1 or 2 tbs cooked rice( helps with fermenatation ) |
pinch of yeast |
or recipe number 2 |
urad dal- white |
rice ravva ( indian cream of rice, rice suji) |
the urand dahl and rice to be in a ratio of 1:2 |
1 tsp of fenugreek seeds- which may help with the fermentation process |
pinch salt |
pinch of baking powder |
Directions:
1. Recipe Number 1
2. One can use the flours and mix with enough water to make a batter and add in the cooked rice.
3. My neighbor adds a bit of dry yeast and lets the mixture stand at warm room temperature for several hours ( or could be overnight ) until the batter is very light, fermented and spongy.
4. Then idli are then steamed until done
5. OR recipe Number 2:
6. One can use whole white urad dahl and rice and grind them to make a flour and then all are soak in water ( reserve the drained water to make the batter ) overnight.
7. If cream of rice is used, no separate grind/soaking is needed as it will be stirred into the urad dahl
8. So Soak urad dal in just enough water overnight or for at least 4 to 6 hours.
9. Drain the water and keep the drained water aside.
10. Grind the dal into silky smooth batter.
11. To get the medium tight consistency, add the drained water kept aside, as needed to the batter,while grinding.
12. Remove the batter in a vessel.
13. Add rice ravva ( cream of rice ) and mix thoroughly without any lumps.
14. Keep it covered, for overnight fermentation (at least 6hours) in a warm place.
15. By morning, the batter will be doubled in volume.
16. Stir in salt and baking powder.
17. Consistency of batter must be medium (like condensed milk), not too tight or too watery.
18. Add water if necessary.
19. Steam till cooked
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