What’s Idli?
Idli, the soft, steamed rice cake, is one of South India’s most iconic and beloved dishes. Today, it simply stands as the symbol of a traditional South Indian breakfast.Idli is the brand ambassador of South Indian food! You can find it almost anywhere South Indian cuisine is served.
So, what makes idli so popular?
It’s healthy, easy to make, and gives enough energy and protein to kickstart your morning rush!
In India, you can enjoy so many varieties of idli to suit your taste- from the classic plain idli, to rava idli, millet idli, bread idli, vegetable idli, masala idli, and even stuffed idli!
The history of idli goes all the way back to the 10th century. In the book Manasollasa by King Someshvara III of the Chalukya empire, there’s a recipe called “Iddalige”-a steamed dish made with urad dal and spices. It’s often considered the ancestor of the modern idli.
Today’s idli is made with a simple batter of urad dal, rice, and salt. That’s the basic recipe-not just for idli, but also for dosa!
Kerala Idli
Ingredients
Instructions
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Soak Ponni rice (idli rice) & Urad dal at leat 3 hours in separate bowls
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Drain water and grind both separately with required amount of water
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Mix them and add salt and keep it for fermentation overnight
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Note : you are requested to to use bigger bowl as the batter will rise . so there need some space
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If the weather is hot fermentation will be fast. But in cold climate require much more time.So if you are in colder climate keep the batter in a warm place
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Before use, mix well the batter
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Boil water in the boiler.
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Rub some oil to grease the Idli plate
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Pour batter in idli plate and place it in steamer
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after 10-15 minute Your soft idli will be ready
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Best with Coconut Chutney, Sambar