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.

Sambar for idli

This tangy Sambar completes the idli. Idli can be eaten with various chutneys and podis but I don't feel satisfied until there is sambar with it. I prepare this sambar specially for idli and vada, but it tastes good with rice as well. I end up eating more sambar than idli, the combi is simply the best. Some people like to immerse the idli in sambar like I do, but others prefer it in a cup, either way it is yummy! So what are we waiting for?

Sambar Recipe:

1 cup Thoor dal / split pigeon pea

1 cup Tamrind juice

1 small Onion chopped lengthwise (optional)

1 pound small Onions / pearl onions

5 juicy Tomatoes finely chopped.

1/2 tsp Turmeric

1/2 tsp Mustard seeds

1/2 tsp Jeera / Cumin

1/2 cup chopped Cilantro

1/4 tsp crushed Jaggery

1 pinch Hing.

1 sprig Curry leaves

Salt to taste.

For grinding:

1 tsp Ghee /clarified butter

2 tbps Oil

1 inch Cinnamon

8 Cloves

2 Marati moggu

1/2 tsp Urad dal/split black gram

1/2 tsp Channa dal

1/3 cup grated Coconut.

2 tsp Curry powder/Rasam powder

Method:

1. Pressure cook thoor dal and turmeric with adequate water.Let it whistle for atleast 3 times.

2. Let it cool. Once cool mash the dal .

3. Heat Ghee in a pan and roast Cinnamon,Cloves and marati moggu, till cloves swell.

4. Add urad dal and channa dal and fry till crisp and golden brown.

5. Grind the fried mixture along with coconut , curry powder and water to a fine paste.

6. In a deep sauce pan, heat oil add mustard seeds, cumin, hing and curry leaves.

7. Once the curry leaves are crisp , add onions.

8. Fry onions till they are translucent and then add tomato.

9. Fry tomatoes for about a minute.

10. Add the mashed dal and tamrind water.

11. Add crushed Jaggery and stir.

12. Add the ground masala and boil for 3 to 4 minutes.

13. Add salt and garnish with cilantro.

14. Serve hot with hot idli , vada or rice.

Note:

If you prefer spicy Sambar add extra Rasam powder.

If your rasam powder is not very spicy you can add about 1/4 tsp chilli powder to 1 tsp rasam powder to make it more spicy.