Healthy South Indian breakfast recipe - Idli Idly recipe in English
Idli / Idly ranks among the top names when it comes to breakfast, not only in South India but across the Indian Subcontinent and the Tamilians in Sri Lanka. Idli / Idly is basically steamed rice cake made out of the fermented batter of rice, urad dal, fenugreek paste and salt.
Health Benefits of Idly
Idli or Idly is a powerhouse of high protein as it contains urad dal or skinned black gram as one of the main ingredient's. It is very rich in carbohydrates due to the presence of rice.dietary fibre and iron.
1 idly contains approx 39 calories, with 2 gms of protein, 8 gms of carbohydrates.
As this dish contains ZERO fats and ZERO cholesterol it is recommended by doctors for patients and people of all ages. A study conducted in 2013 on Indian breakfast in 4 major cities, Chennai ranked No:1 in best nutrient profile and the healthiest breakfast being Idly.
Idly batter proportion
Ingredients
Boiled rice - 3 cup
Raw rice - 1 cup
Urad Dal / skinned black gram
Fenugreek seeds - 1 teaspoon (optional only when you prepare dosa, for the brown colour in dosa)
1 cup = 236 ml
Idly rice variety
In South India, we get Idly rice directly from the provision store, where we don't have the necessity for mixing 2 rice varieties for the batter.
Otherwise, the preparation methods are the same, with idly rice or without idly rice.
Idly batter preparation method
1. Wash the rice gently in water and soak the washed rice in water for 4 hours, as boiled rice takes longer time to soak. If soaking of rice is not done, then you may not get the desired quantity of batter when ground.
2. Wash the urad dal (skinned black gram) and soak it separately for 1 hour.
3. Take water in a small cup and add the fenugreek seeds, soak it for 4 hours. This is to be done when you soak the rice in water.
4. The rice that you choose should not be dull in colour, as this will impact the appearance and colour Idly once when it is cooked.
Idly batter preparation - grinding method
1. Rice & urad dal should be ground separately
2. Add the soaked rice to the wet grinder (stone grinder) machine, grind it to a coarse batter by adding water as required.
3. Adding water while grinding should be minimal, just to make the wet grinder rotating.
4. The texture of the idly is based on the batter that you ground.
5. By mistake, if you make it a nice paste instead of a coarse batter, idly will become shining on the top and doesn't taste great.
6. Once the rice is ground to a coarse batter, turn of the wet grinder and remove it in a vessel.
7. Now let's add the soaked urad dal and fenugreek seeds to the wet grinder, grind it to a fine paste by slowly adding water as required.
8. Now let's add the ground urad dal paste to the previously ground rice batter.
9. Add salt or as required and mix the batter well, so that the rice batter, urad dal paste & salt mix together
10. Let the batter rest for a minimum of 5 hours.
** People who do not have a wet grinder may choose to use a mixie.
Idly preparation cooking method
1. 5 hours after mixing salt to the batter, the batter is now ready to cook Idly.
2. Mix the batter well with a ladle.
3. Check for the proportion of salt in the batter before cooking.
4. Put the Idly cooker/pot on the stove and turn on the flame.
5. Add water as required to the idli cooker/pot.
5. Oil the idly plates and pour the prepared idli batter to the idly plate.
6. Place the idli plates inside idli cooker/pot.
7, Close the lid and cook for 10 mins or until the steams come out of the lid in good amounts.
8. Open the lid and wait for a minute for the steam in the cooker to escape.
9. Use a spoon to take out the idlis from the plate.
10. Serve hot with sambar, coconut chutney and medu vadai.
** if you are using a pressure cooker, remember not to use the whistle.
Will shortly add a post in Hindi & Telugu on Idly batter and Idly preparation.
Will also add a video on step by step idly batter and idly making process.
Do let me know if the recipe description was useful in the comments below.
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Thank you.
Wow super idly explanation very nice I know how idly making. But your preparation so different sir. Next time I will try this method. Thank you so much sir. All the best sir.
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