Idly / Idli

Learnt From:

I learnt this from my Mom.

Kitchen - Note:

Idly batter should be prepared before 16-18 hours before in order to ferment.

Ingredients:

Whole Urud-Dal ( Minapa Gullu)--- 1 cup
Idly-Ravva --- 2 cups
Water --- to grid & to liquify the batter
Salt as per taste

Pre-Requisite:

Clean Whole White grams (whole urad dal) with water for 2 times and soak them in water for 2 hours.

Clean idly ravva for 2 times with water. Soak it in water. (This you can do now or at the time of grinding urad dal.)

Process of making Idly Batter:

Drain the water from Urud-dal.
Grind the soaked Urud-dal into paste. { by adding adequate water into blender at the time of grinding}
Drain the water from Idly-Ravva.
Add the cleaned Idly-Ravva into the ground urud-dal batter.
Add salt as per taste into the ground batter.
Mix it properly.
Allow it to ferment for 16-18 hours.

After fermentation the batter doubles to its volume.

Process of making Idlies:

Mix it well... Adjust the salt.

Make Idlies in the Idly-Steamer.
If there is no idly-steamer you can also use pressure cooker without keeping the whistle.
Add one glass of water in the utensil.

Clean the plates with water … if you are not supposed to wet the plates … then take ghee or oil with your fingure tips and rub it on the plates.
Pour the batter on the idly plates.
Dont let the batter fill till the brims.
Keep them in the utensil.

Steam the Idly’s on medium-high flame for 10 minutes.


Remove the lid.


Wait for 5 minutes to take the idlies from the plates. Take the idlies with spatula.

Tastes good with sambar or peanuts chutney.