Idly is one dish that will not do any harm to any one. Right from toddlers to adults can have idly as their diet. Lactating mothers, ill people all are subscribed with idly if you are a south Indian. Idly digests very easily and as it is steamed, there is no need to worry about diet.
How to make idly batter:
This is the basic every one should know even before making idly.
Ingredients:
Par Boiled Rice - 4 cups (You get good quality idly rice now a days in market)
Urad Dal (Whole) - 1 cup
Methi seeds - 1 tsp
Method to Make Idly batter:
Wash and soak rice and Urad dal separately. Methi seeds can be added along with the urad dal. Soak for about 6 to 8 hours. Grind Urad to a fine batter and rice to a coarse batter. Grind them separately. It is better to grind the urad dal first and then grind the rice. In a deep vesserl add a hand ful of rock salt and beat the batter thoroughly with hand, which will help in better fermentation.
Once ground, leave it to ferment for atleast 8 to 12 hours. (But now the summer is starting it will ferment within 2 to 3 hours itself normally). Refrigerate the batter. Before making idlies, bring the batter to room temperature.
Method to make Idly:
Wash the idly plates and smear them with gingelly oil. Pour the batter only up to 3/4th leaving place to raise. If pressure cooker is used, there is no need to use the whistle. Let it steam for about 15 to 20 mins. Remove from flame and let it cool. Before removing the idlies from the plates, sprinkle water on the plates so that the idlies will come off smoothly without sticking to the plate.
Serve hot with idly chilly powder, different chutneys or sambars.
How to make idly batter:
This is the basic every one should know even before making idly.
Ingredients:
Par Boiled Rice - 4 cups (You get good quality idly rice now a days in market)
Urad Dal (Whole) - 1 cup
Methi seeds - 1 tsp
Method to Make Idly batter:
Wash and soak rice and Urad dal separately. Methi seeds can be added along with the urad dal. Soak for about 6 to 8 hours. Grind Urad to a fine batter and rice to a coarse batter. Grind them separately. It is better to grind the urad dal first and then grind the rice. In a deep vesserl add a hand ful of rock salt and beat the batter thoroughly with hand, which will help in better fermentation.
Once ground, leave it to ferment for atleast 8 to 12 hours. (But now the summer is starting it will ferment within 2 to 3 hours itself normally). Refrigerate the batter. Before making idlies, bring the batter to room temperature.
Method to make Idly:
Wash the idly plates and smear them with gingelly oil. Pour the batter only up to 3/4th leaving place to raise. If pressure cooker is used, there is no need to use the whistle. Let it steam for about 15 to 20 mins. Remove from flame and let it cool. Before removing the idlies from the plates, sprinkle water on the plates so that the idlies will come off smoothly without sticking to the plate.
Serve hot with idly chilly powder, different chutneys or sambars.
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