A typical South Indian breakfast dish loved by millions that’s easy to prepare and good for the tummy too.
I found that the traditional idli stand produces softer and larger idlis when compared to the regular idli moulds.
The traditional vessel has 2 or more stands and a white cotton cloth is spread on the moulds and then the batter is poured into it and steamed. Taken out of the steamer ,the idli moulds are sprinkled with water and then the idli’s are ‘peeled’ and served. I don’t know where the difference lies but in whichever method it is prepared they are a delicacy in their own rights.
Served with sambar ,Molaga podi, assortment of chutneys’, these have numerous names as well- like the famous kancheepuram idli,kushboo idli[named after a famous tamil cine actress!!!],malligapoo idli[named after a flower!],rava idli,Vegetable idli, Sambar idli,Mini idli/Ambassador idli,the list goes on……
Rice -5 cups
Urad dhal [White, Whole] – 1 cup
Fenugreek seeds – 2 teaspoons.
Salt – to taste
1. Soak rice , urad dhal + fenugreek seeds in 2 separate containers for at least 5-6 hours.
2. Rinse and drain the water and grind the urad dhal + fenugreek first adding little water to a fine paste.
3. Dish it out
4. Grind rice with a little water.
5. Dish it out into the urad dhal paste and mix well adding salt.
6. Let it ferment for 5 hours.
7. When the batter has risen mix lightly.
8. Pour into greased idli moulds
9. Steam for 10-15 minutes or till a skewer comes out clean.
10. Serve hot with Sambar and chutney
Grandma has a method of serving idlis.She heats a few teaspoons of sesame seed oil[Gingelly oil] and adds mustard seeds and when they splutter she pours a little of this on the idli.You just got to smear it on the idlis and enjoy your breakfast.