Idli recipe
If you are not familiar to idli, you can say idli is a type of savory rice cake. It is originated from Southern India. Basically it is popular as a breakfast in Southern India & Sri Lanka. It is one of the healthiest protein packed recipe from South India. It is easy to digest as the rice & dal are soaked, ground & fermented before steaming. Normally they are prepared by steaming, but it can also cooked in microwave with microwavable steamer. Its batter is prepared with urad dal and rice. Its batter is prepared with urad dal and rice. Its batter is made fermentation process. As the fermentation process breaks down the starches so that they are more readily metabolized by the body, it makes idli easy to digest. Instead of rice & urad dal (lentil) idli can be made from rava (sooji), poha etc. Even its regional version includes sanna of konkan.
As it is normally served as a breakfast but can be served for dinner also. It's a low-cal recipe for health conscious people. If the batter is ready it is easy to make for breakfast or snack. In that case, it is served with coconut chutney only. Even in my home, we prefer to have idli for dinner with sambar and coconut chutney. Sometimes for a change, I prepared garlic chutney with it. Let’s have a look at the recipe of spongy Idli. Enjoy cooking!
Ingredients to make Idli:
Method to make Idli:
Method to make Idli:
• Soak rice with fenugreek seeds and urad dal separately in Luke warm water for 2 to 3 hours.• Drain excess water and grind to a smooth paste.
• Add some salt and curd to it and mix properly.
• Keep aside for fermentation for 6 to 7 hours or overnight. (Fermentation time can differ as per the season.)
• Place steamer on flame, let the flame on. Grease the idli plates with oil.
• Meanwhile adjust the consistency by adding water to it. Add a spoon full of oil and mix well. Add fruit salt to it. Mix properly.
• Pour the ready batter to idli plates and steam them at full flame for 15 to 20 minutes.
• When ready remove idli plates from steamer, let them cool for sometimes.
• Remove them from plates and repeat for remaining batter.
• Hot and spongy idli is ready to serve. Serve it with sambar & coconut chutney.
• If idli rice is not available, you can use normal rice.
• Adding oil in the batter will make idli soft after cool also.
• Make sure to add fruit salt in a part of batter at a time. Always mix it at the time of steaming. Never rest batter after adding fruit salt.
