Idli is a traditional breakfast item very common in Southern India. It is prepared by steaming the batter made with rice and ulundu.
| Ingredients | |
|---|---|
| 2 cups | Idli rice |
| 1/2 cup | Black gram (ulundu) |
| ½ teaspoon | Fennugreek seeds |
| 1 teaspoon | Cooked rice (optional) ( to speed up fermentation) |
| 2 teaspoons | Salt |
Lets see how to make Idli
Soak rice and ulundu (add venthayam in ulundu) separately in just enough water overnight or for atleast 5 to 6 hours. Later in the morning drain the water in rice and grind it coarsely along with the cooked rice. Then grind ulundu to a silky soft texture and mix it with rice batter along with salt.
Now preheat the oven to 400 F and switch it off, then keep the batter in the oven for atleast 6 hours allowing it to ferment. Once when the fermentation is over, this is when u see the batter rise about double the quantity and it is ready for making idlis. Grease the idli plates with oil and fill with idli batter and steam them for about 10 minutes till they rise and become firm. Once done remove carefully with a spoon and serve them with sambhar or chutney.
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