Idli - A South Indian Delight

Idli/idli's/idlelu is a name given to steamed cakes which are prepared by grinding urad dal and rice cream. Urad dal/black lentil are earthy flavourved, nutritious and mucilaginous textured dal having its origin in India. Cream of rice/rice soji/rice suji/idli ravva is more commonly used to make fine and smooth idlis in Andhra Pradesh. In other south Indian states parboiled rice is used to make idlis. Present day idlis are transformed into more easy and simple procedure than the older history of making idlis. In olden days idlis were made by soaking black lentils in buttermilk and then ground to fine paste by adding clear water of curds. As per records addition of rice or rice cream is unknown till 17^th century.

Rice is the key ingredient which helps in fermentation of the idli batter. Ingredients change over the time but the making of the idli is still the same. In the olden days, when idli moulds were not so popular or not available, the thick idli batter was poured on a clean muslin cloth/banana leaf, which is tied tightly over the mouth of a heavy bottomed vessel half filled with water by placing a lid over the top and get the water to boil till the batter is completely cooked. The idli made by this procedure is often big in shape and size, so they use to cut into bite-size pieces and serve. Over the times the idli moulds/idli pressure cooker hit the market reducing the hectic work. Now just by greasing the plates in the mould by a drop of oil and pouring in the batter and leaving it to steam with a glass of water in the vessel is all you have to do to indulge in white, soft, creamy and melt in mouth idli's.

Idli(s) is not only easy to prepare (when the batter is readily available) but also a wholesome breakfast. The fermentation of idli batter break down startch into simple sugars, making it easy to digest. As it is a combination of cereal-pulse it makes a complete healthy meal. Idli's are ideal for those who are on diet as they are low in fat and gluten free. Fermentation process of idli batter increases B complex and C vitamins, which are helpful to fight against the diseases.

INGREDIENTS:

• 1 cup Urad dal/black lentil
• 2 cups rice cream/rice ravva/rice sojii/rice suji
• 1/2 tbsp Fenugreek seeds
• Salt to taste
• Oil for greasing

Idli With Karivepaaku Karam Podi and Sambar

PREPERATION:

• Wash and soak urad dal and rice cream in separate bowls with enough water for 6-9 hours.
• Drain and grind urad dal and rice cream together in a mixer till smooth and frothy. If required add little water and grind to medium tight consistency.
• Remove the batter in a bowl and mix well to avoid lumps. Cover and leave it to ferment overnight or 6-9 hours in a warm place.
• Once the batter is fermented, add salt and mix well. Grease the Idli moulds and fill spoonfuls of the batter into the moulds and steam for 12-15 minutes.
• When the Idli's are done, let the steam out by taking out the lid and leave it for 2-3 minutes.
• Dip a flat spoon/knife in cool water and run around the edges to scoop the idli's from the mould.
• Serve hot with peanut chutney or karivepaaku karam podi or sambar.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Idli With Shallot Sambar

TIPS:

• The consistency of the batter should be medium tight like thick coconut milk.
• Fermentation depends upon the climate. Fermentation is fast in summer and slow in winter.
• During winters when the fermentation is very slow, leave the batter in pre heated oven.
• Always fill the batter to 3/4 of the mould, so that there is sufficient place for the batter to rise while cooking.
• Refrigerate the left over batter and when you are using it again ensure to get it back to the normal room temperature to get soft idlis. Chilled batter will interfere in rising of the idlis.
• To check whether the idlis are done or not insert a tooth pick and if it comes out neatly then idlis are completely done.

Idli Batter in idli mould

These Idli's are going to participate in Monthly Mingle #33 -Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta of What's For Lunch Honey?. These idli's are also going to participate in MLLA - Twelfth Helping hosted by Apu of Annarasa, event by Susan of The Well-Seasoned Cook.

Idli With Karivepaaku Karam Podi and a drop of Ghee

By clicking on the recipe names you can have a look at karivepaaku karam podi and Sambar recipes.

Idli With Karivepaaku Kaaram Podi and a drop of ghee

NOTE : To recreate leftover or cold ildi's, dip one by one in cold water and transfer them into a microwave proof bowl and microwave for 1-2 minutes. Hot idli's are ready to serve.

UPDATED: Idli With Sambar and Idli With Karivepaaku Kaaran Podi is going to participate in EC's WYF:Breakfast Event.