Soft Idali The Real Taste of Kerala ഇഡലി

Idali

         Idali, is a traditional breakfast in south India. It is savory cake are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils ( urad dhal)  and rice. We usually served in pairs with chutney, sambar, or idli powder.

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Preparation time : 8 hours 

Cooking time      : 10 minutes 

Ingredients:

1. Idali rice   - 2 cups.

2. Urad dal / ulutham paruppu / uzhunnu parippu – 1 cup.

3. Fenugreek seed – 1 tsp.

4. boiled rice – ½ cup.

5. Salt to taste

Method of prepration

1. Wash the rice and urad dhal until the water runs clear. Soak it for  6-8  hours.

2. Wash and prepare your grinder. Add the soaked urad dhal, fenugreek seeds and enough amount of water to the grinder. It will take about 15 minutes for the urad dal to be ground smooth. As the urad dhal grinds, it will rise and turn fluffy.

3. Transfer the urad dal batter to a large container.

4. Next add soaked rice. It will take about15- 20 minutes to grind.

5. Once done, add this to the urad dal batter and some salt. Mix gently so that the rice and dal get combined well. (you can also grind the rice and urad dhal together.)

6. The consistency should be fluffy and the batter should fall down easily from your spoon as you mix it.

7. Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation,  it will ferment in about 6-8 hours or overnight. In colder places, you can either leave it inside the microwave, or in the same area where you keep curd to ferment.

8.Once fermented and risen, mix very gently to combine. 

9. Pour this batter into greased idli moulds. Steam it for 10-15 mins for  soft and spongy idlis.

10. Use a knife or spoon to remove the idalis.

11.Serve them with sambar or chutney. 

Tips and Tricks for making that soft  Idli

1.Clean the Rice 4- 5 times in cold, filtered water.

2.Use as little water as possible to grind the batter to a smooth consistency.

4.Use the soaking water  to grind the batter.

5.Addition of Fenugreek seeds aids in the fermentation process.

6.In cold time, Preheat the over at 200 F for 10- 15 minutes. Turn off and place the loosely covered vessel (with idli batter) in the rack. After 5-6 hours, remove the vessel, pre-heat again for 10 minutes and put back for fermentation. Sometimes placing the container, wrapped in shawl, in the oven with the oven lights switched on during the night also helps.