Idli
is one of the South Indian breakfast which is made either from Raw Rice and
urad dhal or from rice soji and urad dhal.
Rice
Soji with Urad dhal is very easier and faster compared to Raw Rice and Urad
dhal.
Preparation of Idli
Batter:
Method – 1: Raw rice
and Urad Dhal. If Raw rice is 2 glasses then put urad dhal ¾ glass.
- Soak Urad dhal for about 8 hours along with Raw Rice.
- Grind it to make idli batter watch out the water, as if it is more than it can be used as dosa batter instead of idli batter. J
- Add salt and leave it to ferment in the night.
Method – 2: Rice Soji
and Urad Dhal. If Rice Soji used is 2 glasses then put Urad dhal ¾ glass.
- Soak Urad dhal separately for about 8 hours (ideally, soak it in the morning grind it in the evening). Soak rice soji separately for the same amount of time.
- Grind Urad dhal to a fine paste and add rice soji in the end and grind just for one round for 5 minutes. This is just to ensure that rice soji and urad dhal mix well and urad dhal should become little coarse.
- Add salt and leave it to ferment in the night.
To make idlis:
- Next day morning, take the idli pan and put little oil or ghee in each of the cup and grease them.
- Pour 3 to 4 tbsp idli batter to fill up each cup and keep it in idli cooker. Leave them to steam and get cooked properly. It might take 15 to 20 mins maximum.
- Take out the idlis in a hot case.
- Serve it hot with chutney and sambar.
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