Wednesday, November 4, 2009

Idli/Idly/Idlee

I've always loved idlis but my brother not so much.These white fluffy round discs of goodness when eaten with chutney and sambar simply melt into ur mouth ..aah..brings back a lot of memories.These are low in fat and high in proteins.We can make them healthier by adding grated veggies to 'em.




Ingredients:
1 cup split urad dal
1 1/2 cups idli ravva
salt to taste

To prepare idli batter:

1.Wash urad dal  a couple of times and then soak in water for atleast 5-6 hrs .Wash the dal again,drain the water and then grind to a smooth paste with very little water.Wash and soak idli ravva for 1 hr.When the urad dal forms a very smooth paste take out into a container and then add the idli ravva(squeeze the water from the ravva before adding to the idli batter) and mix very gently.
 2.Place the idli batter in a warm place overnight prefferably or atleast  for 8-10 hrs.After fermantation the batter rises.Add salt when ur ready to make the idlis.The batter should not be too watery or too tight.






 How to make idlis:
Grease the idli platea with oil or butter.And drop the idli batter onto the plates.Stack the plates on to the idli stand.Fill a cooker with 2 cups of boiling water and place the idli stand in this.Close the lid and cook on high heat for 3-5 mins and when the steam start coming out reduce the heat to medium and after 12 mins switch off the stove and let stay for 5 mins.Open the lid remove the idli stand from the cooker.Dip a spoon under water and run it under the idlis,place them on a plate with chutney or sambar or both.Enjoy them hot.
     
        If u have left over idlis, place them in a microwave safe dish,sprinkle some water,close lid and micro wave for a min and they'll turn fluffy and soft again.

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