Idly

Idly an Indian steamed cakes popular in south India often eaten at breakfast or as a snack. I grew up to the smell of idlis, fresh out of the pressure cooker/steamer, when I woke up in the morning. These soft pillowy cakes goes good with coconut chutney or sambar. Idly is one of your best friends when you are in diet and are very low in calories, this is completely oil free cooking.....

Idly Recipe

Prep & Cooking: 20 mts Soaking:4-5 hrs, Fermentation: 8 hrs

Makes approx 24 idlis

Cuisine: South Indian

Ingredients:

1 cup Urud dall/ black gram

3 cups idly ravva(cream of rice)

1/2 tsp asafeteda/hing

salt to taste

PS: Idly rava, also called as rice sooji, is available in market with the name “Idli rava

1. Soak urad dal for about 4-5 hrs. Soak the idli rava in water separately just for an hour before mixing with urad dal batter. After 4-5 hours drain the water from the urad dal and grind till soft and fluffy and mix with the idli rava. Mix well.

 2. Place the mixture in a warm place for 8 hours or overnight to let the idly mixture ferment. Fermentation is an important factor. A perfectly fermented batter yields softer the idlis and tastier. 

3.Next morning you will find that the mixture will rise to at least double the volume. After fermentation, add salt and pinch of hing and mix well. The batter is now ready to make idlis.

4. Grease idly maker plates with some oil and fill with idly batter.

5. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.

6. Soft and fluffy idlis are ready to eat with some coconut chutney or hot sambar.