Idlis are naturally fermented buns, yeast free, gluten free, vegan and oil free too. They are soft, spongy and easy to digest.
Making idlis, is not difficult, nor does it need a lot of attention, the sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time.
While a basic proportion for idli is using 2 parts rice to 1 part lentils, for the texture and softness I, sometimes use 2 and 1/2 cups parboiled rice or idli rawa to 3/4 part lentils / urad dal and 1/2 cup of rice flakes or poha into the batter also, which makes a huge difference, it gives a fantastic soft texture. To make a good idli it's essential to use a short grain parboiled rice or what it's also know as idli rice or even idli rawa which is readily available , rather than the long grain basmati rice or any other raw / cooking rice.
2 Cups Parboiled Rice / Idli Rice
3/4 cup White lentils / Urad Dal
1/2 Cup Poha / Beaten Rice Flakes
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Salt or to taste
Water for soaking and grinding
Oil for Greasing the moulds
Method
Soak the rice and the lentils separately for at least 4 to 5 hours. Soak the fenugreek seeds along with the lentils.
Wash and drain the grains.
Just before you start blending wash and soak the poha in just a little water.
Place the half the rice in the blender with 1/4 cup water and blend in a blender, pausing if needed to ensure a smooth paste with just a hint of coarseness. Grind the remaining rice also the same way. Remove this into a large pot / vessel, or a large container with a lid which has enough space to allow the batter to ferment and expand, much like bread dough.
Add this also to the blended lentils and rice mixture, whisk well until they are mixed to form a smooth batter and light and fluffy. Keep this batter overnight or more depending on the weather ( in summer it take 6 to 7 hours ) to let the batter ferment. A good batter will actually double in size.
In a idli cooker or large stock pot, or a pressure cooker. that fits the idli moulds. Add about 2 inches of water. Bring the water to a simmer. Brush oil on the idli moulds.
Add salt to the fermented batter and mix it lightly, the batter should have the consistency of thick pancake or waffle batter.
Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise. Gently lower the filled idli moulds in the idli cooker and cover it with a lid. Let it steam on high flame for 12 t0 15 minutes or till a knife inserted comes out clean.
Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise. Gently lower the filled idli moulds in the idli cooker and cover it with a lid. Let it steam on high flame for 12 t0 15 minutes or till a knife inserted comes out clean.
Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.
Dunk them in mouthwatering Instant Sambar and enjoy..
Instant Sambar recipe.
Labels : South Indian, Gluten free, Vegan, Oil free, Lentils, Parboiled Rice, Breads, Bread Bakers, Steamed, Sourdough, Healthy, Breakfast, Main course
Instant Sambar recipe.
Labels : South Indian, Gluten free, Vegan, Oil free, Lentils, Parboiled Rice, Breads, Bread Bakers, Steamed, Sourdough, Healthy, Breakfast, Main course
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