How to prepare Idli?

Idli is one of the most popular south Indian recipes all over the country. Extremely scrumptious, light and nutritious, Idli is an ideal breakfast item. Made of rice and Urad Daal, making Idli is not difficult at all, however its preparation takes a little time. Idli is usually served with Chutney or Sambar without which the full taste of the dish cannot be enjoyed. Try it as a morning breakfast or an evening snack.

History of Idli

The word idli orignates from a two Tamil words - "Ittu" + "Avi" (to lay and steam). Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine.

The first mention of it in writings occurs ca. 920 A.D., and it seems to have started as a dish made only of fermented urad dal. One description ca. 1025 says the lentils were first soaked in buttermilk, and after grinding, seasoned with pepper, coriander, cumin and asafoetida.

Source: wikipedia

Idli Ingredients

• 2 cup Rice
• 1 cup Urad Daal (white)
• Salt to taste
• 1/2 tsp Baking Soda

Preparation:

Idli stand

• Pick, wash and soak urad dal for 4 hours.
• Just an hour before grinding, wash and soak the urad dal
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt, baking soda and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Fill each of the idli plate( the variety of Idli plates one gets in the market is mind boggling!) with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a spoon to remove the idlis.
• Serve them with sambhar or chutney.