Rice Idli is a common breakfast of South India. Idlis can be made with several things such as rawa idli, masala idli, corn idli, saboodana idli etc. But, this plain idli is famous in almost all parts of South India.
Idli is a steamed breakfast, and it is nutritious and easy to make.
- Par boiled rice 2 cups
- Black gram dal 3/4 cup
- Fenugreek 1 tsp. (optional)
- Baking soda 1/4 tsp.(optional)
- Salt to taste.
Method of Preparation
- Soak the rice and black gram separately for about 3-4 hours. If fenugreek (methi) is added, soak it along with blackgram dal.
- Grind rice separately, to a coarse consistency as that of fine semolina (rawa), and keep the batter in a medium vessel.
- Grind blackgram dal and fenugreek to a fine and smooth consistency.
- Mix both the batters well, and add salt. Keep it to ferment for about 10-12 hours.
- In summer, there is no need to add baking soda. Even without its use, the batter will ferment.But in winter, the batter may need baking soda to ferment.
- When it is time to use, just stir the batter to check the consistency.
- Keep the pressure cooker or idli cooker on the stove, with a glass of water.
- Pour the batter into the idli stand one by one.
- Keep the stand carefully with the idli batter in the pressure cooker or idli cooker, and steam it for about 10 minutes, without the weight of the pressure cooker.
- When ready, remove the steamed idlis from the idli stand using a thin spoon.
1. If par-boiled rice is not available raw rice can be used, but the taste will differ a little.
2. The idli stand can be greased a bit, prior to pouring the batter, so that the rice idlis would come out smoothly.
3. The batter can be kept ready overnight, so that it will be ready to prepare for the breakfast.
4. The vessel should be selected in such a way that during the overnight fermentation process, batter will not spill over.
5. Idlis can be eaten with sambhar or chutney.
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