ക完美的ഇഡ്ഡലി (O Vollkommen Idli)

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Idli, a quintessential South Indian breakfast dish, is not just delicious but also incredibly healthy. These fluffy, steamed rice cakes are a staple in many households and are enjoyed for their unique taste and texture. Making idli at home is easier than you think, and this recipe will guide you through the process step-by-step.

Ingredients:

മിക്സിയിൽ ഉണ്ടാക്കാം പഞ്ഞി ഇഡലിSoft Idli batter recipe malayalamidli soft  tips Malayalamidli mavu
മിക്സിയിൽ ഉണ്ടാക്കാം പഞ്ഞി ഇഡലിSoft Idli batter recipe malayalamidli soft tips Malayalamidli mavu

(Serves 4-5)

2 cups (400 gms) Raw parboiled rice (Ponni rice is preferred)

  • 1/2 cup (100 gms) Whole urad dal (Black gram)
  • 1 teaspoon Fenugreek seeds
  • Salt to taste
  • Vegetable oil (for greasing)

  • Directions:

    1. Washing and Soaking: In a large bowl, rinse the parboiled rice and urad dal together thoroughly under running water until the water runs clear. Drain the water completely. Add fenugreek seeds to the rinsed rice and dal. Pour enough water to cover the rice and dal by at least 2 inches. Soak the mixture for at least 8 hours, or preferably overnight, at room temperature.

    2. Grinding the Batter: After soaking, the rice and dal should be well hydrated and slightly soft. Drain the water completely from the soaked rice and dal. In a wet grinder, grind the soaked rice, dal, and fenugreek seeds into a smooth and slightly coarse batter. You can add a little water while grinding if needed, but be careful not to make the batter too runny. The consistency should be like thick dosa batter.

    3. Fermenting the Batter: Transfer the ground batter to a large bowl. Cover the bowl with a lid or cloth and let it ferment in a warm place for 8-10 hours. The ideal temperature for fermentation is around 28°C (82°F). During fermentation, the batter will rise in volume and become slightly bubbly. This is a sign that the fermentation process is working properly.

    4. Steaming the Idli: Once the batter is fermented, stir it gently to remove any air bubbles. Grease the idli molds with a little vegetable oil. Pour the batter into the molds, filling them about three-quarters full. Place the idli molds in an idli steamer. If you don’t have an idli steamer, you can use a pressure cooker with a steamer insert.

    5. Steaming and Cooking: Add enough water to the steamer or pressure cooker base, ensuring it doesn’t touch the idli molds. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and steam the idli for 10-12 minutes. If using a pressure cooker, close the lid and steam for 3-4 whistles. After steaming, turn off the heat and let the pressure release naturally for a few minutes before carefully opening the lid.

    6. Serving Idli: Using a spoon, gently remove the cooked idli from the molds. Serve hot with your favorite chutney, sambar, or coconut chutney. Idli can also be enjoyed with ghee or a dollop of yogurt.

    Nutrition Facts (per serving):

    Calories: 170 kcal

  • Carbohydrates: 30 gm
  • Protein: 5 gm
  • Fat: 1 gm
  • Dietary Fiber: 2 gm

  • Note: These are approximate nutrition values and may vary depending on the ingredients used.

    Conclusion

    Idli is a nutritious and versatile breakfast option that can be enjoyed by people of all ages. It is a good source of carbohydrates, protein, and fiber, and it is also naturally gluten-free. Making idli at home is a rewarding experience, and with this recipe, you can easily create delicious and fluffy idli in your own kitchen. So, next time you’re looking for a healthy and satisfying breakfast option, give this idli recipe a try!

    FAQs After The Conclusion:

    1. Can I use brown rice instead of parboiled rice for idli?

    Yes, you can use brown rice for idli. However, the idli may not be as fluffy as those made with parboiled rice. Brown rice also has a slightly different taste.

    2. What if my idli batter is not fermenting properly?

    There are a few reasons why your idli batter might not be fermenting properly. The weather may be too cold, the batter may be too thick, or the water used for soaking the rice and dal may have been chlorinated. If you suspect any of these issues, try soaking the rice and dal for a longer period, adding a little sugar to the batter to aid fermentation, or using filtered or non-chlorinated water.

    3. How can I reheat leftover idli?