If you will go in the south, there are only a handful of dishes that you will come across. However, it doesn’t mean that there are fewer dishes there. There are a few dishes that are more popular than the others and one of them is Idli. It is known as one of the most popular dish of the South Indian cuisine and is best enjoyed with a mouth-watering sambhar and coconut chutney. Some people also like to have tomato-garlic chutney with plain idli, which is orange in colour as it gives the dish more taste and flavour. Traditionally, idli is prepared using soaked basmati rice, urad dal and fenugreek seeds. However, these days you can easily find idlis made of semolina, which is a little difficult to digest. Here’s an easy recipe of plain-old idli which requires very basic ingredients and can be prepared very easily. It is suggested to have idli in breakfast and brunch, though you can have it anytime. The nutrition content of idli is very high and it is said to be low in calories. Those, who are looking to lose weight, can try this easy yet quick recipe.
Ingredients of Idli
2 1/2 cup basmati rice
1/2 tablespoon fenugreek seeds
5 tablespoon sesame oil
1 1/2 cup urad dal
1 1/2 teaspoon salt
water as required
How to make Idli
Step 1
To prepare this popular South Indian recipe, wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly.
Step 2
Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency is thick.
Step 3
Now, the idli batter needs to be well-fermented. This step is very important to get soft and fluffy idlis. Keep the batter in a warm place to ferment. Once the batter has risen, add salt to it and whisk to mix it well.
Step 4
Grease the idli stand with oil and take a ladleful of batter and fill the idli mould. Add ½ cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.
Step 5
If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off. In both cases, wait till the steam is released before you take the idli stand out. Wait for another 5 minutes and then use a sharp knife to scoop the idlis out. Serve warm with coconut chutney.