Idli is a soft and fluffy steamed cake made of fermented rice and lentil batter. These are considered as one of the healthiest protein packed Breakfasts from South Indian cuisine due to its unique method of preparation. Idli are easily digestible as the rice & lentils are soaked, ground or blended, fermented ; then prepared by steaming the batter, steaming being more healthier version than frying as it is tummy friendly. These are served with variety of chutneys like red chutney, white coconut chutney, green coriander mint chutney and sambar .
The another striking feature of South Indian Cuisine is its 'serving style'. The food is served on a large banana leaf which gives it a unique identification. Traditionally, whole spices used in South Indian dishes are freshly grounded using a 'silbatta' (a stone mortar pestle used for making chutneys and masala and even for grounding rice and lentils). We use blenders and grinders. Rice and lentil batter is than fermented naturally without adding yeast.
This is what makes idly suitable to all including babies to folks on diet and even to the aged, who generally have poor digestion.
HOW TO MAKE INSTANT IDLI BATTER
Let's begin collecting the ingredients to make soft Idlis. I used 3:1 proportion of rice flour and black lentils flour.(black skin removed after soaking and then dried under Sun).
INGREDIENTS
• 3 cups rice flour•1 cup black lentil flour.(black lentil were soaked for about 2 hours so that its covering is easily removed and than dried in the Sun again. Now what I get is white lentil Which is grounded into flour. )
• 1/2 teaspoon salt
• 2 teaspoon curd
• 2 teaspoon any veg oil
• 1/2 teaspoon fenugreek seed powder.
• Little oil to grease the idli stand.
• In a large bowl, take rice flour and lentil flour in the ratio of 3:1.
• salt, curd and fenugreek seed powder. Start adding water in small batches so that we get a batter just like that of pakora that is not flowing and not too thick.
• cover the bowl and leave it over night in a warm place to ferment naturally.
• Usually, the batter rises and becomes fluffy in the morning but even if out doesn't rise properly, add 1/4th teaspoon of soda bicarbonate.
• Add veg oil And give it a good mix.
Batter is set to make idlis.
LET'S BEGIN MAKING IDLIS
Keep the idli stand with water in it to form steam.
Grease the container with few drops of oil.
Pour the batter.
Place in the steamer and cook till the chopstick comes out neat.
Allow it to cool and take out idlis and serve hot with chutney and sambar.
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