How to make idle in home

                   How to make idle in home

Introducing our new Idle Sambar, a delicious and convenient ready-to-eat dish that combines the traditional flavors of South Indian cuisine with modern convenience. Made with a perfect blend of lentils, vegetables, and aromatic spices, our Idle Sambar is a wholesome and flavorful meal option for those looking for a quick and tasty meal solution. Simply heat and serve for a satisfying and authentic dining experience. Ideal for busy individuals or anyone craving a taste of home-cooked comfort food. Read All Not Skip Here...

               Preparation Time:             Cooking Time:                    Total Time:

                     9 hours                          25 minutes                            10 hours                            

                     Cuisine:                            Course:               Dietary Options:

                 South Indian                  Breakfast, Snacks            Vegan, Vegetarian

                 How to make Idli Batter

1. To prepare the rice mixture, combine 1 cup of parboiled rice with 1 cup of regular rice in a bowl or pan. For this recipe, Sona Masuri rice from India was utilized along with the parboiled rice. Alternatively, you can opt to use either 2 cups of idli rice or 2 cups of parboiled rice in total.

2. Select and thoroughly rinse both types of rice in fresh water multiple times. After rinsing, drain the water completely and set it aside.

3. Begin by placing 1/4 cup of thick poha, also known as flattened or parched rice, into a bowl. The addition of poha is essential for achieving a soft and fluffy texture in the idli. If poha is unavailable, it can be omitted from the recipe.

4. Rinse the poha once or twice with fresh water.

5. Combine the poha with the rice, followed by adding 2 cups of water. Thoroughly stir the mixture and set it aside, covering it to soak for 4 to 5 hours.

6. In another bowl, combine 1/2 cup of urad dal (husked black gram) and 1/4 teaspoon of fenugreek seeds.

7. Thoroughly rinse multiple times in clean water.

8. Include 1 cup of water and allow to soak for a period of 4 to 5 hours while covered.

9. Prior to grinding, ensure to drain the water from the urad dal. However, it is important to retain the soaked water as it will be utilized for the grinding process. Alternatively, fresh water can also be used for grinding.

Grind or Combine Rice and Lentils.

10. In the wet grinder jar, place the urad dal and pour in ¼ cup of either the reserved water or fresh water.

11. Grind the urad dal briefly, then mix in ¼ cup of the soaking liquid or fresh water. Continue grinding until the batter achieves a light and fluffy consistency.

12. Place the urad dal batter into a deep pan or bowl.

13. Remove the water from the rice and poha before placing them into the wet grinder jar or a high-powered blender. It is recommended to grind the ingredients in two separate batches. Depending on the capacity of your mixer-grinder or blender, you may need to grind in two to three batches. If the appliance becomes overheated during the grinding process, pause and allow it to cool before resuming.

14. Utilize the reserved water from strained urad dal or fresh regular water to grind both the rice and poha. Add water gradually in increments while grinding. The rice batter should have a texture similar to fine rava. A smooth batter is also acceptable. Typically, ¾ cup of water in total is added while grinding the rice. Ensure that the consistency of the rice batter is neither too thick nor too thin.

15.  Now pour the rice batter in the bowl containing the urad dal batter.

16. Incorporate 1 teaspoon of rock salt into the mixture thoroughly using a spoon or spatula. Omit the salt if residing in a cool or cold area, adding it only after fermentation is complete. In hot or warm climates, include salt to prevent over-fermentation within the 6 to 8-hour timeframe.

Shake Idli Batter

17. Cover the bowl or container with a lid and keep the batter in a warm place. It should be left undisturbed for 8 to 9 hours. Don’t use an air-tight lid. In colder climate, keep the batter for a longer time – from 12 to 24 hours.

18. The idli batter will be fermented by the following morning, causing it to increase in volume. A well-fermented batter will emit a pleasant sour aroma and display numerous small air pockets within. Once fermentation has occurred, the idli steaming process can commence immediately or the batter can be refrigerated for later use. Allowing the fermented batter to remain at room temperature will result in further fermentation, leading to a stronger sour taste over time.

Making Idli

19. Apply oil evenly to the idli mould to prevent sticking. Lightly swirl the batter, being careful not to mix too much. Use a spoon to pour the batter into the greased idli moulds in equal portions.

20. Utilize either an idli steamer, pressure cooker, electric cooker, or Instant Pot. Pour 2 to 2.5 cups of water into the appliance and bring it to a gentle boil. Place the idli mold inside the steamer or pressure cooker and steam for 12 to 15 minutes. The steaming duration may vary depending on the type of equipment being used. In the case of a pressure cooker, cover it with the lid and remove the vent weight/whistle. Steam the idli  for approximately 12 to 15 minutes.

21. To check if the idlis are cooked thoroughly, carefully insert a bamboo skewer or knife. If the skewer or knife does not come out clean, continue cooking for a few more minutes. Once the idlis are done, remove the idli mold from the cooker. Avoid overcooking to prevent them from becoming dry. To unmold the idlis, dip a spoon or butter knife in water and gently slide it through the idlis. Transfer the idlis to a warm container, such as a casserole dish.

You can enjoy idli with family & friends

                                                   Thanks for visiting😄😄