Idli
Idli

Hi, I’m Elise. Today, we’re going to prepare idli recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Idli Recipe

Idli is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Idli is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have idli using 22 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Idli:

  1. Get For SAMBHAR:
  2. Get 2 tsp oil
  3. Prepare 1 tsp mustard seeds
  4. Make ready 1/4 tsp methi / fenugreek
  5. Get pinch hing / asafoetida
  6. Prepare Few curry leaves
  7. Prepare 2 chillies, slit
  8. Prepare 1 tomato, chopped
  9. Make ready 1/2 carrot, chopped
  10. Prepare 1 potato, cubed
  11. Take 5 beans, chopped
  12. Take 5 pieces dstick
  13. Take 1/2 brinjal / baingan, cubed
  14. Take 1/4 tsp turmeric
  15. Make ready 1/2 tsp jaggery
  16. Get 1 tsp salt
  17. Make ready 1 cup water
  18. Take For Idli Batter-
  19. Take 1 cup(200 grams) urad dal
  20. Get 1 teaspoon fenugreek seeds
  21. Get 4 cups( 800 grams) idli rice
  22. Prepare 2 teaspoons sendha namak, rock salt

Steps to make Idli:

  1. Rinse the urad dal under running water. Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Add 1 teaspoon methi seeds to the dal while its soaking.
  2. Rinse the rice under running water until water turns clear. Then soak the rice in enough water for around 5 to 6 hours, same time as the dal. - After 5 to 6 hours have passed, drain the water from the dal. Transfer the dal to the blender (or any grinder that you use).
  3. Add 1.25 (10 oz) to 1.5 cups (12 oz) ice-cold water and grind the dal to a fine paste. I use my blender and press the smoothie or soup button usually. - Transfer the ground dal to the steel pot of your Instant Pot (if using IP to ferment the batter) or to any other large container.
  4. Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice-cold water. Grind rice to a smooth paste. The amount of water will depend on the type of rice/dal you use. So, start with a lesser amount and add more water as needed.
  5. Now, transfer the ground rice to the same pot as the dal. Add sendha namak (rock salt) to the rice and dal mixture. - Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands. Mixing by hands help in the fermentation process. - The consistency of the batter should be free-flowing, but it shouldnt be runny.
  6. Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. The reason I use glass lid for fermenting the batter in Instant Pot and not its regular lid is because the batter may overflow and that can lock the lid. So its better to use a glass lid.
  7. If using Instant Pot for fermentation, now press the Yogurt button. Increase the time to 12-14 hours. The time will depend on where you leave. Here it takes around 12-14 hours for the batter to ferment.
  8. If not using an Instant Pot, cover the container and place in an oven with lights on (especially if you leave in a cold place). If you leave in a very warm place, then simply keep the batter on the counter to ferment.
  9. After 14 hours, my batter was well fermented. It had increased in volume and was frothy and bubbly.
  10. To check you can also drop a small drop of batter in a bowl with clean water. The batter should float which means its fermented. If not then it needs more time for fermentation.
  11. You can now use this idli dosa batter to make soft idli and crispy dosa!
  12. To make idli: Grease idli plates and then fill them with the batter. Steam in a steamer for 10 to 12 minutes on high heat or in an Instant Pot for 13 mins with pressure valve in venting position (with 1 cup water in the pot to generate steam). - Please note that when IP is in the venting position, it doesnt display the time, so use an external timer.
  13. Cool for a minute or two and take idlis out of plates. Serve with sambar and coconut chutney.
  14. Firstly, in a large kadhai heat, 2 tsp oil and splutter tempering. - add 4 shallots, 2 chilli and saute for a minute till it changes colour. - further, add 1 tomato and continue to cook.
  15. Now add mixed vegetables and saute for 2 minutes.
  16. Further, add ¼ tsp turmeric, ½ tsp jaggery, 1 tsp salt and 1 cup water. - mix well, cover and boil for 10 minutes. - now add ¾ cup tamarind extract and mix well.
  17. Cover and boil for 10 minutes. - additionally, add 1 cup toor dal, water and mix well.
  18. Add in 4 tsp of prepared sambar powder. - boil for a minute, until the flavors are well absorbed. - add in 2 tbsp coriander leaves and mix well.
  19. Finally, enjoy idli sambar with hot steamed idli.

So that’s going to wrap this up with this exceptional dish idli recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!

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