Idli (Chettinad)
Idli is one dish which is very commonly known, very healthy and widely cooked. It is known throughout the world as a south Indian delicacy. In most part of the world it is considered as the only south Indian dish as it is that much popular.
Idli is one dish which is very commonly known, very healthy and widely cooked. It is known throughout the world as a south Indian delicacy. In most part of the world it is considered as the only south Indian dish as it is that much popular.
Idli is made with lot of variations by including different ingredients and additives, throughout the world. In south india also there are numerous variations. Like inclusion of castor seeds, fenugreek along with urad dal.
Idli is one dish which is too good for health as it is easily digested and steam cooked. In this recipe i make idli in our traditional method.
Now let us see how to make idli.
Soft Idli Ingredients:
Idli rice - 4cup
Urad dal - 3/4 cup
Salt - to taste
Soft Idli Method:
Wash the rice and dal and soak in
water for 2 hours, separately. Then grind rice and dal separately in a grinder,
till soft. Mix both the batter and salt well and allow it to ferment, over
night(10 hrs).
Heat the idli pan in the gas stove
and put wet cloth on the idli plate.
When the steam comes, pour the batter in the idli plate and cook it in the steam.
Serve hot with chutney and sambar or kosumalli. I serve idli with our traditional vengayakosu.
When the steam comes, pour the batter in the idli plate and cook it in the steam.
Serve hot with chutney and sambar or kosumalli. I serve idli with our traditional vengayakosu.
Note:
You can grease the idli plate with
little oil and pour the batter instead of wet cloth.
Don't pour water after fermenting. You can add water only in the
grinding stage.
Don't mix the batter after fermenting. Gently take the batter and
make the idli.
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