IDLI
A popular South Indian steamed breakfast dish which is made with the combination of rava (semolina) and yogurt.
Provided by gompte
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
- Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
- Grease an idli pan and add water to steam; bring to a boil.
- Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
- Steam the idli for 10 minutes. Remove the idli from the molds and serve.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 35.6 g, Cholesterol 1.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 1.5 g, Sodium 39.1 mg, Sugar 3.4 g
PLAIN IDLI
This is an old recipe that I have had for several decades, so I do not know where it is from. Many idli recipes nowadays have all kinds of things in it, but this one is just plain and simple.
Provided by Andtototoo
Categories Indian
Time 1h14m
Yield 40 idlies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the rice in one largish bowl and the urad dal in another bowl. Fill the bowls with water and let soak for 8 hours or overnight. Optional: Add 1/2 teaspoon fenugreek seeds (known in India as methi seeds) to the bowl of dal before adding the water.
- When it is time to make the idli batter, drain the water out of the bowl of rice. Add half of the rice to the food processor, and run it until it resembles cornmeal. Add 1/2 cup warm water to the rice and again process until smooth (if there is a slight amount of roughage, that is still OK).
- Put the processed rice in a large mixing bowl. Repeat with the second half of the rice.
- Drain the water from the bowl of urad dal (dal translates to lentils).
- Add half of the urad dal to the food processor bowl. Add 1/2 cup warm water. Process for 5 minutes. Mixture should be light and fluffy. [This 1/2 cup warm water may vary depending on factors like the particular batch of rice or dal that you are grinding, or even the measuring cup that you are using--sometimes 1/2 cup is not exactly half a cup so you may need to add a few Tablespoons more or less of water.].
- Add the processed urad dal to the processed rice mixture. Repeat with the second batch of urad dal. Be careful when processing your batter that the food processor does not overheat.
- Once the rice and urad dal batter are in the large mixing bowl, add 2 teaspoons salt and gently mix.
- Cover the bowl with plastic wrap and place in the oven with the light on. Let ferment in the oven until small bubbles start to form, at least 12 hours. In the winter I have had fantastic idlies by letting the batter ferment for 24 hours before using.
- When it is time to make the idlies, remove the bowl of idli batter from the oven. Gently stir in 1/2 teaspoon baking soda. Be careful that you don't stir out all of the air that has been created in the fermentation process.
- In a large dutch oven or soup vessel, add water 1-2" deep. Make sure that the sides of your container are high enough to contain your idli trays.
- Put the stove on high heat and bring the water to a boil.
- Meanwhile, while the water is coming to a boil in the dutch oven, separate your idli trays and oil them (I usually use a paper towel to apply the oil). Put 1 1/2 Tablespoons of the idli batter into each idli tray. Put together your idli trays.
- When the water is boiling in your dutch oven or soup vessel, reduce the heat to medium high and add the idli trays. Cover with a lid or a large plate. Steam for 14 minutes.
- After 14 minutes, remove the idli trays and I let them sit for about 5 minutes to cool off. This make it easier to remove the idli from their trays. I often use a large spoon to remove the idlies.
- Repeat with the rest of the idli batter.
- Good served with chutneys or chutneys and sambar (a lentil soup). If you have extra batter that you choose not to use up, store it in the fridge for up to two weeks and later you can thin the batter with water and make dosa.
- Note: Preparation time varies depending on how long it takes to process your rice and dal into a batter. Keep checking your food processor to make sure that it does not over heat. Minimum time for fermenting the batter is 12 hours, unless you live in a hot climate. Time to steam each batch of idli trays is 14 minutes. This recipe makes a minimum of 40 idlies.
Nutrition Facts : Calories 338, Fat 0.8, SaturatedFat 0.2, Sodium 887.4, Carbohydrate 68.5, Fiber 10.6, Sugar 0.7, Protein 12.7
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- To prepare this popular South Indian recipe, wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly. Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency is thick.
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- Grease the idli stand with oil and take a ladleful of batter and fill the idli mould. Add ½ cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.
- If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off. In both cases, wait till the steam is released before you take the idli stand out. Wait for another 5 minutes and then use a sharp knife to scoop the idlis out. Serve warm with coconut chutney and sambhar.
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