- Lentils / black gram dhal (Uzhunnuparippu) - 1 cup,
- Rice (Ponni Rice) - 3 cups,
- Fenugreek seeds (Uluva) - 1 tea spoon,
- Water - As required,
- Salt - As required
Idlis is traditionally a wonderful south Indian breakfast. When they are served with Sambar and Chutney, they make a full meal and can be enjoyed at any time of the day! Idlis are steamed food making them very healthy and very light. Making Iddli is a process that takes a couple of days, but at the end of it, it’s absolutely worth the effort!
Preparation of the Idli batter
- Wash the black gram Dhal until the water runs clear and then add the Fenugreek seeds and additional water and soak for 4-6 hours together.
- Drain the water from the Dhal and grind it with about one cup of water to a smooth consistency.
- Soak Ponni rice separately for four hours.
- Wash and grind the gram Dhal, Fenugreek and rice separately.
- Add one tea spoon of salt or to taste.
- Mix and whip up the batter with your hands until everything is blended well.
- Cover and allow the batter to ferment in a warm place overnight or about 8-12 hours until it ferments.
How to make idlis?
- Once the batter has fermented, it will rise.
- Mix well and add in water, slowly, till the batter is of dropping consistency.
- Check salt (add if needed).
- Add some oil to the idli stand.
- Spoon a ladle full of batter into the Idli stand.
- Stack up the idli plates in alternates, avoid one directly over the other giving the idli space to rise.
- In a stock-pot or a pressure cooker, add about an inch of water and allow it to come to a boil.
- Place the Idli stand in the boiling water and close.
- Make sure there is a vent for the steam to escape.
- Once the cover is closed, set timer for fifteen minutes.
- After fifteen minutes, take out the stand and spoon out the Iddlis from the iddli plates.
- Serve them with Sambar and Coconut Chutney.
- Store the Idlis in an insulated box until ready to serve.