Idli

www.thanuram.blogspot.com

Main Ingredients:

1. urad dal
2. idli rava

Ingredients

• Urad dal - 1 cup
• Idli Rava - 2 cups (cream of rice)
• Cooked rice - 1/2 cup (optional)
• Salt to taste (approx a tsp)
• Cooking soda - very small pinch

Method

1. Wash the urad dal in two changes of water and soak the dal in a litre of water for at least 1 1/2 hrs. After 1 1/2 hrs, place this vessel in the fridge for a few minutes so that the water will turn cold. (the water should be cold as the batter turns warm due to the heat generated while grinding in the mixie)
   
2. In a separate bowl, soak idli rava in water for half an hour (soak half an hour before mixing with the ground urad dal batter).
   
3. Drain water from the soaked urad dal and place half of the soaked dal in the mixer grinder and add few tbsps of the cold urad dal soaked water. Grind the urad dal. During the grinding process, keep adding a few tbsps of the cold water and continue grinding. Add the cooked rice while grinding.
   
4. Grind till it is soft and fluffy. Feel the batter between your fingers and it should be super soft on touch. If it is coarse, continue to grind it till you achieve a smooth flowing batter that is not too thick nor too thin. After grinding you will find small bubbles appear on top, it means you the batter is aerated with a smooth consistency.
   
5. Remove the ground batter to a large stainless steel vessel as the batter will increase by 50% of the original volume on fermentation. Add the remaining urad dal to the mixie and grind following the same process as you did the earlier batch of urad dal. Remove this ground batter to the stainless steel vessel. You will need approximately 1 1/2 cups of water to grind a cup of urad dal.
   
6. Squeeze water from the soaked rice rava and add it to the ground urad dal batter and use your hand to mix. The urad dal batter and idli rava should mix well. Once mixed, place lid.
7. Place the mixture in a warm place for 8-10 hours or overnight to let the idli batter ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
   
8. After 8 hours you will find that the mixture will rise to 50% of the original volume. Add salt and pinch of cooking soda and mix gently with a ladle. Do not over beat. The batter is now ready to make idlis.
   
9. Pour 1 1/2 to 2 cups of water to the idli maker or pressure cooker and place the idli stand in it. Turn on flame and heat the water to almost boiling point. While the water is heating, wash the idli plates and lightly grease them with oil.
10. Spoon the idli batter using a small ladle. Do not add too much batter as it will increase in volume on steaming. Place the idli stand in the idli steamer and place lid. Do not use the cooker weight if you are using a pressure cooker. Steam on medium high for 12-15 mts and turn off flame. Do not open lid for 8-10 mts after turning off the flame.
    
11. Remove the lid and the idli stand from the idli maker. Wet a spatula or a knife and carefully remove each idli and place in a bowl.
    
    
    
    
12. Place steamed idlis in a bowl and serve with sambar, chutney and podi of your choice.

Tips   www.thanuram.blogspot.com

• Those of you who do not have the idli plates or idli cooker, you can use a flat bottomed wide heavy vessel to make idlis. Add 2 cups of water to the vessel and allow to heat on low flame. Invert a round shaped cake tin on the base of vessel. Take another round shaped cake tin, lightly grease it and spoon in the idli batter till half full and place a lid. Do not fill to the brim as the batter will rise on steaming. Place this vessel on top of the inverted cake tin. Place lid on the flat bottomed wide vessel and steam for 15 mts on high. Turn off flame and allow to cool for a few minutes before removing the vessel. Run a knife along the sides and cut into square pieces and serve warm with chutney of your choice.
• If you want to make a large batch of idli batter and freeze it, follow these steps. Once the batter is fermented, gently mix it four to five times (do not add salt). Remove the amount of batter required to make idlis and store the remaining batter (do not add salt or cooking soda) in an air tight container. Do not fill the batter to the brim. Place the container in the freezer.
• To make idlis with frozen idli batter, remove the container from the freezer and place in the fridge the night before. Next day, remove the container from the fridge and bring to room temperature, add salt and small pinch of cooking soda and gently mix and use as required.
• Dip the spoon or knife in water and then remove the steamed idlis from the moulds. This way you have smooth topped idlis.
• If you do not have cooked rice on hand, soak a fistful of flattened rice/poha in a little water and add it to the urad dal at the time of grinding.
• You can use an idli maker/steamer, pressure cooker or steamer to make idlis. Do not use the weight, if you use a pressure cooker.