One of the most common breakfast recipe in my house. Very easy to prepare, easy to digest, healthy and very tasty also, but you have to plan it a day before.
How to make:
Raw rice - ponni or idly rice - 1 1/2 cup,
Black gram dal / Urad Dal - 1/2 cup,
Fenugreek seeds / methi - 1 tsp,
Salt as per taste about 1 tsp.
For softer idlis use ponni rice (or use any flat and short type of raw rice).
1.Soak the rice + fenugreek and Dal in a separate vessel for 6 to 8 hours. Soak approximately 20 hours before idly preparation.
2. For grinding always use a wet-grinder (avoid using mixer), to get smooth batter. Grind the Dal into a paste first adding little water, then add rice + fenugreek and grind into a smooth paste by adding sufficient water. The ground batter should be thick almost like a cake batter, so add water accordingly.
3. Keep the batter overnight or about 10 to 12 hours for fermentation.
4. After fermentation add salt and mix thoroughly. Add extra water if the batter is too thick.
5. Grease idly mould - Idly steamer or maker with little oil, fill the batter in moulds and steam for 15 minutes. If you do not have idly mould steam by pouring in a steel plate, just like how steamed pudding is done. Cut them into smaller pieces and serve.
6. Serve hot with chutney of your choice or Sambhar.
How to make:
Raw rice - ponni or idly rice - 1 1/2 cup,
Black gram dal / Urad Dal - 1/2 cup,
Fenugreek seeds / methi - 1 tsp,
Salt as per taste about 1 tsp.
For softer idlis use ponni rice (or use any flat and short type of raw rice).
1.Soak the rice + fenugreek and Dal in a separate vessel for 6 to 8 hours. Soak approximately 20 hours before idly preparation.
2. For grinding always use a wet-grinder (avoid using mixer), to get smooth batter. Grind the Dal into a paste first adding little water, then add rice + fenugreek and grind into a smooth paste by adding sufficient water. The ground batter should be thick almost like a cake batter, so add water accordingly.
3. Keep the batter overnight or about 10 to 12 hours for fermentation.
4. After fermentation add salt and mix thoroughly. Add extra water if the batter is too thick.
5. Grease idly mould - Idly steamer or maker with little oil, fill the batter in moulds and steam for 15 minutes. If you do not have idly mould steam by pouring in a steel plate, just like how steamed pudding is done. Cut them into smaller pieces and serve.
6. Serve hot with chutney of your choice or Sambhar.
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