• Idly

    October 16th, 2010MammuTiffins/Breakfast

    Preparing Idlys is very easy but need to plan ahead. It usually takes 24 hours for the whole process to complete and the batter will be ready to use. You can prepare the batter once, refrigerate and make idlys multiple times. I usually prepares the batter for 2 weeks and makes them 3-4 times.
    Idly is simple and very light breakfast. You can serve Idlys in a different combinations with peanut chutney, coconut chutney, karam podi, sambar. I also love eating them with sugar and Ghee 🙂


    1. Urad Dal – 1 cup
    2. Idly rava – 2 cups
    3. Salt – 1 1/2 teaspoon

    Cooking Procedure

    1. Soak separately urad dal and idly rava over night. Rinse them 3-4 times with cold water. Grind the urad dal to fine batter adding around 3/4 cup of water, and transfer to a big bowl that fits double the quantity of the batter, to allow it for fermentation with out overflowing. Squeeze out all the water in the idly rava and add to the urad dal batter. Add salt, mix the batter thoroughly and let it ferment for 12-24 hours.

    2. When you are ready to cook them, grease the idly plates with very little oil, and fill them with the fermented batter. Place these idly plates in a pressure cooker, cook under low flame for 10 mins, medium flame for 5 minutes and again simmer for 5 more minutes. Turn off the heat, let the pressure go away from the cooker and carefully remove the plates out. Using a spoon, separate the idlys from the plates and serve immediately.

    Tip: While grinding the urad dal, don’t over heat the batter. Give it a pause and grind again. But make sure to grind to very smooth, so that Idlys will be soft. Batter ferments well in warm weather, so if its cold outside preheat and store it inside your oven overnight. Make sure to leave enough space in the bowl for the batter to expand while fermenting, or else it will over flow.


2 responses to “Idly” RSS icon

Leave a reply