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Wednesday, October 9, 2013

Idlis - A breakfast full of proteins

Starting the day with a healthy breakfast from my kitchen...
Idlis - A breakfast full of proteins
1 cup urad dal/black gram split unskinned
2 cups white rice 
Salt to taste 
Oil to grease the idli moulds
Wash and soak urad dal and rice separately in water for 4-5 hours.
Drain the soaked urad dal and grind with little water till you get a smooth and fluffy batter. Transfer it into a large bowl.
Grind the rice to make a batter not too smooth but a slightly rough texture. Add the urad dal batter and grind for another 2 minutes.
Cover and let the batter ferment for 8-9 hours.
After the fermentation process is over, the batter will become double in size and rise.
Add salt and gently mix the batter.
Grease the idli molds with few drops of oil.
Pour the batter in the molds, steam the idlis in a pressure cooker or steamer.
If using pressure cooker do not use the weight.
Steam for 10-12 mins on medium flame or until the idlis are done.
Serve hot idlis with coconut chutney or sambar.
Try to use a wet grinder than a mixer as it really improves the softness of idlis. 
If using a mixer then make sure that the batter is very well fermented. 
Fermentation is the key to soft idlis even if using a wet grinder.
Remaining batter can be stored in the refrigerator.

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