Idli / Steamed rice cakes

Idli the steamed wonder! Idli Sambar with vada is a breakfast that I can eat everyday without getting bored.

Idli making is generally a 2 day process, so lets get started...

Idli recipe

3 cups idli rice

1 cup urad dal /black gram

1 tbps methi seeds / fenugeek

1/2 tsp dry yest (optional)

1/2 tsp baking powder(optional)

salt to taste

Method:

For Batter:

1. Soak urad dal and idli rice in separate container overnight or for about 8 hrs.

2. Grind the rice to a coarse texture and set aside.

3. Grind urad dal separately till a shiny sheen appears on the surface.

4. Mix the ground rice , urad dal and salt.

5. You can add yeast to you batter so as to help ferment faster. It is completely optional.

6. Close the lid and store the batter in a warm area.

7. Let the batter ferment for about 8 to 10 hours.

8. If the batter is well fermented your batter will be almost double.

Steaming idis:(this is the easy part )

1. Add baking powder to the batter and mix well.

2.Coat the idli plates with very little oil.This will make it easier for you to remove steamed idlies later.

3. Add idli batter into each depressing about 3/4 of the depressing. (If your idli batter is well fermented it will puff up to double the volume).

4. Steam the idlis for about 15 minutes.

5. Once the steam has escaped open the steamer/cooker lid. Remove the plates and let it cool for a minute.

6. With a spoon scoop out idlies by loosening the edges 1st.

7. Add a drop of ghee if you like and serve hot with sambar or chutney.

Note:

1. Make sure you do not add excess water, or the batter will become runny.If you place a drop of batter it must retain the shape.

2.You can soak about 3 cups of rice rava / cream of rice instaed of soaking and grinding rice.

3. Fermenting idli batter in winter might take more than 10 hours.

4. I generally add yeast during summers so as to skip adding baking soda altogether.