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Idli
Created by: Howcan Team
Ingredients
- 4 cups of idli rice
- 1 cup of urad dal (split black gram)
- 1 teaspoon of fenugreek seeds
- Salt to taste
Instructions
- Rinse the idli rice and urad dal separately a few times, then soak them in water for 6-8 hours.
- In a separate bowl, soak the fenugreek seeds in water for 6-8 hours.
- After soaking, drain the water from the rice, dal, and fenugreek seeds. Grind them separately to a smooth paste using a little water as needed.
- Mix the ground rice and dal together in a large bowl, add salt to taste, and mix well. Cover and let the batter ferment in a warm place for 8-12 hours or overnight.
- After fermentation, the batter should have doubled in volume and have a slightly sour aroma. Mix the batter gently.
- Grease the idli molds with oil and pour the batter into each mold, filling them about 3/4 full.
- Steam the idlis in a steamer for 10-12 minutes until they are cooked through and a toothpick inserted into the center comes out clean.
- Allow the idlis to cool for a few minutes, then remove them from the molds using a spoon. Serve hot with sambar and chutney.
Idli is a traditional South Indian dish that has been enjoyed for centuries. This steamed rice cake has its origins in the southern regions of India, particularly in the states of Tamil Nadu and Karnataka. The history of idli dates back to around 700 AD, and it has since become a staple in South Indian cuisine. The dish is made from a batter of fermented black lentils and rice, which is then steamed to perfection. The result is a light, fluffy, and nutritious delicacy that is often served with sambar and coconut chutney. One of the most famous idli chefs is Ennai Idli Srinivasan, who is renowned for his expertise in creating the perfect idli. His restaurant in Chennai, India, is a must-visit for idli enthusiasts. The key to a great idli lies in the fermentation process, which gives the dish its characteristic tangy flavor and airy texture. The use of high-quality rice and lentils is crucial, as well as the right ratio of ingredients. While traditional idli is made with rice and lentils, there are also variations that use ingredients like semolina or millet for a unique twist. Today, the best versions of idli can be found in authentic South Indian restaurants, particularly in the states of Tamil Nadu, Karnataka, and Kerala. These regions are known for their mastery of idli-making, and visitors can savor the dish in its truest form. The key to making idli at home lies in the fermentation process, which requires patience and the right environmental conditions. The batter must be airy and light, resulting in idlis that are soft and fluffy. The dish is not only a beloved breakfast item but also a popular choice for a light and healthy meal any time of the day.
495 min
20
50 calories
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