Idly is a famous south Indian delicacy and served at breakfast, evening tiffin or even for dinner. It’s a routine breakfast at most of the houses in Chennai and has become an integral part of tamilian’s lifestyle.When mentioning about the place Chennai, The fresh smell of filtered coffee, the yummy dosai, vadai – idli and Marina beach are the ones which flash in our memories at once…I have always cherished the best Idli Sambar served at Ratna Cafe.. The aroma of their sambar would draw anyone to their restaurant.
Idli is a light and a healthy dish and has good source of carbs and proteins and can be served to patients suffering from an ailment too. Idlis are mostly served in pairs with chutney, sambar or other accompaniments. Mixtures of crushed dry spices such as milaigai podi are the preferred condiment for idlis eaten on the go.
For people who have never cooked idlis before may always be looking for some recipes,here is the basic recipe to make soft idlis. The batter can be used for making variety of dosas/paniyaram/uttappam etc etc and i shall post those recipes soon. And you could also make variety of idlis and this is the basic form.
Idli Rice – 3 cups(heaped)
Urad dal (black gram) – 3/4 cup (heaped)
fenugreek seeds – 1 tsp
salt – 1 tsp
Soak rice and black gram dal(fenugreek seeds should be soaked along with dal) seperately in water for minimum 4 hours. Grind the dal to a smooth paste and add to the bowl. Them grind the rice to a fine batter consistency and add to the dal paste. Mix with your clean hands. Keep in a large container overnight ( space is required for rising) or min of 8 hours and allow it to ferment. The batter will rise when fermented. After about 8 hrs, mix the batter well along with salt and pour in greased idly plates and steam for 10-15 minutes in idly cooker or steamer on medium flame. Allow to cool for a while, remove the idlis using a sharp spoon dipped in cold water.
Serve hot idlis along with sambar and chutney.