This is my favorite all time food… I can have idlis for breakfast, lunch and dinner. Yeh, thats how much i love them!During our stay in the North India….my mom used to be a official idli supplier to most of our north Indian and Punjabi neighbors! No kidding…you should have seen the amount of batter my mom used to ready in the huge electric grinder we had at home!
Though I know how to make the batter for Idlis, I play a little lazy. Now that I am staying in the south ready made batter is available, which I use. But for bigger families better option is to prepare the batter at home…Its much more viable.
Idli rice – 4 cups ; Raw rice – 1 cup
Black Gram dal – 1 cup
1. Combine both rice and soak for 3 hrs
2. Wash daal and soak separately
3. Grind daal first. It comes out fluffy. Remove it into a container
4. Now grind rice
5. Mix both ground rice and daal. Add salt and leave it overnight to rise.
6. Please note that the final batter should be of drooping consistency.
1. Fill water in the water compartment
2. Grease stand slightly with oil using your fingertips
3. Place the batter into the greased idli stand ith the help of a spoon
4. Steam it for 15-20 minutes
5. Serve with Sambar
* you need idli stand / vessel to prepare idlis
This is an easy recipe I learnt from my mother while I was working and hardly had time to cook!
Toor dal / Arhar dal (Yellow lentil) – 1 cup
Combination of vegetables (drumstick, lady’s finger, carrot, aubergine) – 1 cup
Onions – 2 medium (diced)
Tamarind water – 4 tbsp (soak small lemon sized tamarind ball in warm water and squeeze out juice after 10 minutes)
Tomato – 1 big (finely chopped)
*Sambar powder –2-3 tsp
Asafoetida (heeng) – ½ tsp
Fenugreek seeds – 1/4 tsp
Mustard seeds – 1-2 tsp
Curry leaves – 1 sprig
Red chili – 1 No.
1. Pressure cook or boil Toor daal till soft and mushy.
2. Add vegetables and onions to boiled dal and let it cook
3. Add tomatoes when vegetable are half cooked
4. Add salt and tamarind water
5. When its starts boiling, add sambar powder
6. Take a small pan and add 1 tsp oil. When warm add mustard seeds and wait till it splutters
7. Add red chili, fenugreek seeds, Asafoetida,curry leaves and add to the main dal
8. Garnish with Coriander leaves (optional)
Serve hot and steaming idlis with hot sambhar 🙂
*if you do not have sambar powder then take in a cup 1 tsp coriander powder + ½ tsp chili powder and add sufficient water to soak the masala. This is to be used in the last stage along with tempering and added on to main dal.
Till tomorrow….happy cooking!