It couldn’t have been more coincidental that we actually celebrated the #worldidliday with our #idli #sambhar breakfast yesterday! One of the most loved meals across age groups and across most of #Indiansubcontinent, Idli-sambhar has to be a common binding factor (idli is savoury steamed rice pancake).
Often a meal that kids eat without any tantrums and that makes their moms happy with the healthy and nutritious intake of vegetables in sambhar, idli can have many variants to it. Making batter at home itself has a few hundred ways to it. The one we use pours us out the softest and pillowy idlis that we love with piping hot sambhar, chutneys (in frame: coconut chutney and tomato chutney) and podi (gun powder) with some ghee
Sharing today our batter and idli recipe.
Do share in comments – what’s your tip for the softest and yummiest idli to make at home!
Ingredients: (yields 20-25 idlis)
- 3 cup idli rice
- 1 cup white urad dal (split and skinned black gram)
- 3/4th cup cooked basmati rice
- Oil for greasing
- Salt to taste
- Soak idli rice and urad dal ideally overnight, if not at least for 5-6 hours
- Blend idli rice, urad dal and cooked basmati rice together with only little water. The batter should be slightly on thick consistency side
- Put the batter to ferment for 6-7 hours
- Put it in the refrigerator after it has fermented well
- Add salt and a bit of water (don’t make it very thin for idlis) to have the idli batter ready
- Take idli maker and grease each with ghee/oil well
- Pour batter in each idli pan and let it steam for about 5-6 minutes
- Test if idli is done with a tooth pick
- Once done, let it cool before taking them out
- Serve hot with sambhar
P.S.: you can use the same batter for dishing out crispy dosa by making it more liquid