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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