Idly / Idli the most healthiest breakfast, and a popular South Indian dish. Though preparing the batter is a long process, but once done, it makes life easy. Can be stored in fridge for 5 to 6 days. I normally grind it in huge volume and refrigerate. It is a multi purpose batter, which can be used to make different dishes like Idli, Dosa, Uthappam, Kuzhipaniyaram, even bonda's etc. This batter not only gives very soft Idly, but also crispy dosa. If the batter beomes sour , you can make uttappam. I normally don't use store bought idly dosa batter, as it's not healthy and hygienic.
Idly Rice - 3 Cups
Urad dal / Ulundu - 3/4 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - As needed ( I normally use 3 and half Tea spoon)
I always use a wet grinder for grinding Idly batter, as it gives very soft Idlies.
Soak rice for at least 3 hours and Urad dal and fenugreek seeds for about 1 & 1/2 hours. First drain the water from urad dal & fenu greek seeds ( you can use the same water for grinding the urad dal) and grind, by sprinkling water now and then. After 40 minutes you will see the batter becoming light, fluffy with micro bubbles. Then grind for another 5 minutes and take out the batter in a container.
Now grind the rice by adding little by little by adding little water now and then, and grind it to a smooth and slightly coarse batter. The batter should be thick. Take care not to make the batter watery.
Now add this rice batter to the ground urad dal batter, salt and mix well with hands.
Keep closed in a warm place and allow it to ferment for at least 12 hours.
You can soak rice and dal in the afternoon, and then grind it in the late afternoon, and allow it to ferment overnight. So that you can use the fermented batter for making idly's next day morning for breakfast.
After fermentation the batter would have raised in quantity. A well fermented batter will only give soft idlies.
Before preparing Idlies mix the batter gently with ladle.
Grease the idly plate with sesame oil, and pour the batter in the mould's and steam cook for 8 to 10 minutes, and give a standing time for about 2 to 3 minutes and then scoop out the idlies using a spoon.
Enjoy the Soft Idli's with Tomato Chutney or Coriander Chutney and Sambar.
I know you will be wondering where is the Dosa and Kuzhipaniyaram Picture's made out of Idly batter, Yep you guessed it right - Next Post :-)
No need to soak urad dal for more hours. Just 1 & 1/2 hours is enough.
The water quantity depends on the quality of urad dal and rice, so adjust accordingly.
Only good quality of urad dal gives fluffy and soft batter.
Only fresh urad dal gives good volume of batter.
If you are using a mixie or food processor for grinding the batter then, increase the urad dal to 1 Cup and a fist full instead of 3/4 cup, and also grind the urad dal batter little watery.
You can use cold water for grinding urad dal while using a mixie or food processor.
After 2 or 3 days either you can make dosa's are Uttappam's . For Uttappam - Scoop out batter add little water and mix well . In a Pan add little oil, add mustard seeds, bengal gram dal, chopped ginger, Finely chopped onion, curry leaves, coriander leaves. Saute well, and pour when this is hot over the batter. Heat a griddle or a flat pan and pour a ladle full of batter and shape it in a circle like dosa. For uttappam don't make it thin. Just flatten little bit. Drizzle oil on both the sides, and cook it until it turns golden brown. Serve hot with chutney of your choice.
For Bonda's Just add pepper, chopped ginger, curry leaves and coriander leaves, salt, asafoetida and mix well. Heat oil in a pan, scoop out small portion of batter and drop it in hot oil and fry until golden brown, serve with your favorite chutney :-)