Idlis are steamed batter or pancake made of rice. Its a famous Tamil Nadu cuisine and can be found everwhere there. Its very healthy and taste is quiet simple. But is definately good at filling up one's stomach. Its usually accompanied with coconut chutney or sambhar.
Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda(optional)
Oil for greasing.
Method:
- Pick, wash and soak the daal overnight or for 8 hours.
- Wash and drain the rice. Grind it coarsely in a blender.
- Grind the daal into a smooth and forthy paste.
- Now mix the grinded rice and daal together into a batter.
- Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
- Idlis are ready to be cooked when the batter is well fermented.
- Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
- Steam cook idlis on medium flame for about 10 minutes or until done.
- Use a butter knife to remove the idlis.
- Use a butter knife to remove the idlis.
Making Time: 20 minutes( excluding the soaking and grinding time).
Serves: 4 persons.
Shelflife: 1 day.
Note: Though the shelflife of idlis are 1 day, the batter can be stored for 4-5 days (stored in refrigerator) and can be used anytime. Baking soda is just an optional ingredient to make the idlis pluffy. But if the batter is grinded properly, idlis sure become pluffy.
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
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