Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, idli. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Idli is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Idli is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have idli using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Idli:
- Make ready 1 cup regular rice
- Make ready 1 cup parboiled rice
- Prepare 1 cup idli rice
- Prepare 1/4 cup thick poha
- Prepare 1/4 teaspoon fenugreek seeds
- Prepare 2 cups water for soaking rice
- Get 1 cup water for soaking urad dal1 cup water for soaking urad dal
- Take 1/2 cup rock salt (sendha namak) or sea salt
- Take 3/4-1 cup water for grinding rice or add as required¾ to 1 cup water for grinding rice or add as required
- Get 1 teaspoon rock salt (sendha namak) sea salt
- Get As required oil to apply to the idli mouldsoil as required to apply to the idli moulds
- Get 2.5 cups water for steaming idli
Instructions to make Idli:
- Soaking Rice And Dal. - Pick and rinse both the regular rice and parboiled rice. - - Rinse the poha and add to the rice. - - Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours. - - In a separate bowl, rinse the urad dal and methi seeds a couple of times. - - Soak the urad dal with methi seeds separately in water for 4 to 5 hours.
- Making Idli Batter: - - Drain the soaked urad dal. Reserve the water. - - Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter. - - Remove the urad dal batter in a bowl and keep aside. - - Grind the rice in batches to make a smooth batter. - - Mix both the batters together in a large bowl or pan. Add salt and mix well. - - Cover and let the batter ferment for 8 to 9 hours or more if required.
- After the fermentation process is over, the idli batter will become double in size and rise.
- Steaming Idli: - - Grease the idli moulds. - - Pour the batter in the moulds and steam the idli in a pressure cooker or steamer. - - If using pressure cooker remove the vent weight (whistle). - - Steam for 12 to 15 mins or until the idli is done. - - Serve the steaming hot idli with coconut chutney and sambar. - - Remaining batter can be stored in the refrigerator for a couple of days.
So that’s going to wrap it up for this special food idli recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
