Idli

Idli may have been imported to India from Indonesia during 800-1200 CE and earliest mention in India occurs in Kannada writing of Shivakotiacharya in 920 AD.The Sanskrit Manasollasa of 1130 AD has ‘iddarika’.Tamil apparently only first mentions ‘itali’ in the 17th century.Idli is safe, harmless to health and can be taken by young and old. It is a fermented food which contains the good bacteria and offers a wide range of healthy benefits. Though it is a South Indian food it has become a globalized product liked and tasted by people all over the world today.I have struggled quite a bit in my journey of making idli,yes it is a simple recipe but trying to get them fermented,steamed,tasty and fluffy wasn't a cake walk for me.I Have wondered how folks back home make those fluffy cloud like visions of idli's so effortlessly.After 5 years of trying to learn and create the right one's,I think it is time to share this with you.Here I am going to share three ways of making plain idli.

IDLI METHOD 1

Ingredients

Urad dal - 1 cup
Idli Rava -3 cups
Salt as per taste
Soda - 1 pich (optional)

Recipe

1)Soak the idli rava and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the idli rava for at least 2-3 times.This is a very important step.
3)Blend the urud dal to a very fine batter.Do not add too much water while grinding urad dal.
4)Mix the urud dal and idli rava in a container nicely without any lumps.The batter should be of medium consistency to make soft Idli's.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Stir in Soda and salt.The consistency
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

IDLI METHOD 2

Ingredients

Urad dal - 1 cup
Rice -4 cups
Salt as per taste
Soda - 1 pinch (optional)

Recipe

1)Soak the Rice and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the rice and urud dal.
3)Blend the urud dal and rice to a very fine batter separately.Do not add too much water while grinding.
4)Mix the urud dal and rice batter in a container nicely without any lumps.The batter should be of medium consistency to make soft Idlis.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Stir in Soda and salt.
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

IDLI METHOD 3 (JASMINE IDLI)

This is named so for the softness this particular idli gives.

Ingredients

Boiled rice - 1 cup
Rice - 1 cup
Urud dal - 1/2 cup
Sabudana - 1/2 cup
Methi seeds - 2 tspc c c           
Yeast - 1/2 tsp
Methi seeds - 2 tsp
Sugar - 1 tbls
 

Recipe

1)Soak the rice,boiled rice,sabudana and urud dal in water for about 4-5 hours in separate containers.
2)Wash and strain the rice,boiled rice,sabudana and urud dal.
3)Blend the urud dal,rice,sabudana and boile rice to a very fine batter separately.Do not add too much water while grinding.
4)Mix them in a container nicely without any lumps.The batter should be of medium consistency to make soft Idlis.
5)Keep it covered, for overnight fermentation (at least 6-8 hours) in a warm place(The batter will increase in level).
6)Mix the yeast,sugar in lukewarm water and add this to the batter just before steaming.
7)Steam the batter in Idli stand for 8-10 Min's (wait for 5 minutes after switching the stove off to remove the idli's to a bowl).
8)Serve hot with coconut chutney & Sambar.

Tips
1)You can make idli in blender,grinder or also in food processor.
2)The batter in method 2 is good for dosa also,just add in 1 tsp pf methi seeds while soaking.
3)Check the batter for salt before steaming.
4)After fermenting,just scoop the top layer out and throw it.
5)There is also microwavable idli cooker available in the market.
6)Don't stir the batter very much after fermenting,you will lose the bubbles formed.