This page will be useful if you do make idlis regularly but get your batter from the store, readymade. If this is your first time with idlis, then it may take a few times of cooking to get the 'steaming' part right.
Ingredients The ratio | 1 cup Urad Dal | 2 cups Idli Rava |
Step 1 Roll up your sleeves | Wash & soak in water for 3 hours | |
Step 2 After three hours | Grind to a soft paste. Avoid adding too much water while grinding it down | Wash the idli rava two to three times, Squeeze out as much of the water as possible |
Step 3 The batter | Mix the wet idli rava to the Urad dal paste. Let it stand for 4 hours to allow fermentation | |
Step 4 After effects | You can continue to ferment it if you like your idlis particularly sour ( Many do!!). Otherwise you can make the idlis now or refrigerate the batter | |
Step 5 Making the idlis | Add salt according to taste to the batter Pour the batter into ‘idli patram’ and steam. You can use a steamer Alternately a pressure cooker without the weight works as a steamer !! I use a pressure cooker into which I add 2 cups of water, place the idli rack, close the cover and heat it without the weight on. Wait till the steam is really strong and then turnoff the fire. Generally takes about 10 minutes but you ll have to perfect the timing. |
Serve idlis hot with coconut chutney, sambar or peanut chutney. And be prepared for second servings !!
2 comments:
I too use the same ratio for the batter but here in US I have a hard timing making the batter to ferment even after hours in the oven :(
I havent ever done it, but have you ever tried adding yeast to hasten fermentation. Doctors sometimes prescribe probiotics diarrhoea. One of them is Lactobacillus. Maybe should mix that in the dough and try. In the US I mean
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