Idly
January 07, 2011
IDLY
It is a south Indian cake popular through out India. The fermentation process breaks down the starches so that they are more readily metabolized by the body. It is a breakfast item. Served in pair with chutney and sambhar.
Cuisine : Indian
Preparation time : 10 hrs
Cooking time : 15 mins
Course : Main
Main Ingredient : Rice and ullundhu.
Ingredients :
Rice (idly rice) - 4 cups
Ullundhu/Black gram - 1 cup
Vendhayam/fenugreek - 2 tbsp
Salt to taste
Preparation :
- Soak rice and ullundhu vendhayam in water. Let it be soaked separately.
- Soak it for 8 hours. May be over nite.
- Then wash ullundhu and vendhayam.
- Clean the grinder.
- Drain ullundhu and vendhayam, put inside the grinder. Start grinding by adding little water in 4 to 5 intervals.
- Ullundhu will be fluffy, then take out in a bowl and then add rice to the grinder.
- Let it be a soft batter.
- Add salt. Mix Rice and ullundhu together.
- Mix well with your hands, that will help to ferment. Keep in a stainless steel container.
- Leave for fermentation. If in cold area, you can heat the oven for 400 dg for 10 mins and then turn off.
- You can keep the container inside for 8 to 10 hours. The batter will be fermented.
- Now you can make good idly. Vendhayam will make idly soft.
- In Idly pan, add water. Place the plates with cloth in it. Add batter to it and steam.
- Its a long process, but you can have the batter for 4 to 5 days.
Serve it hot with Chutney or Sambhar.
Serving per recipe : 30
Calories per serving : 60
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