Monday, 29 August 2011

Idli (Steamed Rice Cake)

Basic Idli recipe for beginners. Idli plate is required to make Idli.

  • Idli rawa (or parboiled idli rice) - 4 cups
  • Urad dal - 1 cup
  • Salt to taste
  • Soak idli rawa and urad dal separately for 4 hours
  • Grind urad dal smoothly by adding water
  • Grind the soaked idli rawa coarsely
  • Mix grounded idli rawa, urad dal and salt together as a thick batter
  • Ferment over night and the batter will raise in 8 to 10 hours
  • If you live in a colder place, you can pre-heat the conventional oven for 10 minutes and turn it off and keep the batter inside
  • Boil water in the idli / regular cooker (just steam and do not whistle in regular cooker)
  • Grease idli plate with oil and pour batter in the idli plate
  • Steam it for 7 to 10 minutes
  • Take the plates out from the cooker and wait for 2 to 3 minutes to cool down
  • Using spoon remove the idlies from the plate
  • Serve hot with chutney

    Tips - If you use idli rice, soak it for 4 hours and grind separately into a coarse paste and mix it with grounded urad dal.

    Nutritional Information
    • Fermented idli batter has pro-biotic bacteria, which is not destroyed by the acids in the stomach
    • Pro-biotic bacteria is known to improve colon health
    • 1 Idli = 75 calories approximately 

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