Cooking tips for Idly
Idly is a traditional breakfast in South Indian households. White, super soft, light and fluffy Idly is a rice cake savoured by many people in India, US and UK.
Idli is a rice cake usually four to five inches in diameter and is made by steaming a batter consisting of fermented Sri Bhagyalakshmi Black lentils (de-husked) and Sri Bhagyalakshmi Idly/Idli rice. The fermentation process breaks down the starches and helps good metabolism.
A variant of Idli known as Sanna, Enduri Pitha, in kannada it is called Uddina Idli, Iddalige, in Sanskrit it is known as Iddarika, describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste and mixed with the water.
Step 1: Wash 3-4 times Sri Bhagyalakshmi Idli rice/Idly rice, Sri Bhagyalakshmi Black lentil (urad dal), fenugreek in the beginning and then soak it in water for 6 hours so that idli will be really white later.
Step 2: Grind the soaked fenugreek seeds in a cup of water for 3-4 minutes until they are finely ground and have fluffed up.
Step 3: Add the soaked and drained urad dal to the wet grinder on the fenugreek that is still lying in the grinder. Add half a cup of water slowly in intervals of 10 minutes for two to three times. The dal should fluff up and fill the grinder. It should have increased about 8-10 times of its original volume. Grind for at least 30 minutes. After 30 minutes, transfer the dal mixture into a bowl and set aside.
Step 4: Grind the soaked and drained rice for 30 minutes until smooth. Add just enough water while grinding. Not more than half a litre. Once ground, transfer the batter to the dal mixture bowl and mix well.
Step 5: Add salt to the batter before fermenting in summers and add it after fermenting in winters.
Step 6: Usually the batter needs to ferment for 8-12 hours.
Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.
Step 7: For the idlies : Put some water in the bottom of an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put the idly plates inside the idly vessel and let it steam for 6-7 minutes. The key to good idlis – Do not allow it to overcook. It might become hard and dry. After it is done, leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favourite chutney or sambar.
Ideal preparation time is about 18 hours.
Ideal cooking/ steaming time are about 6-7 minutes.
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