South Indian Idli
Basic Information
Prep Time: 8 hours to 1 day
Cook Time: Under 15 min
Serves: 8+ people
Yield: Makes around 32-40 idlis depending on the Idli mold
Ingredients
- 3 cups par boiled rice/Idli Rice/puzhungal arisi (see Tips)
- 1 cup Urad dal (whole skinned black lentils)**
- Salt to taste
- About a fistful of cooked rice (see Tips)
Method
1 Soak the lentil and par boiled rice separately for at least 6-8 hrs. I have used Wet grinder to make my batter but you can do the same with your food processor. First add the rice in your grinder and grind it well. The batter will not be smooth but little coarse-grained.
2 Remove and set aside in a large bowl. In the same grinder ( you don't have to wash/clean) add the lentil along with cooked rice.
3 Grind it once again. This takes longer and the more you grind, better the idlis. You need to keep adding little water now and then. You will notice that the batter doubles up in volume when ground. When the batter is smooth ( feels like satin), remove and pour it along with rice batter.
4 Add salt, mix well and set aside
5 The next day, after fermenting, stir the batter well. I have a non stick Idli plate
6 You can use small bowls if you don't have these plates to make them too.Pour out the batter in each of the plates.
7 Place it in a pressure cooker (no weights reqd.) with little water underneath ( take care since lots of water will make the idlis in the last plate soggy and too little water will burn the bottom of the cooker!) or if you dont own a pressure cooker,use a steamer. Cook for 10 in high flame and then lower it to min for last 5.
8 They are done when a little stick/spoon pricked in the middle comes out clean.
Cool them for 1-2 minutes and then serve warm with suggested accompaniments. have you tried them with some Ghee and sugar? I know its kiddie combo but I still love it :)