Idli is one of the healthy protein packed breakfast from south india. Most of the days starts with a plate of steaming hot Idli soaked in piping hot sambhar for South Indians. Thats so yum… while iam writing this post, i am drooling over my first and favorite instagram post of Idli + Sambhar . I love both combinations (Idli + Sambhar) and (idli + spicy chutney). Due to time constraint, folks prepare either one. If you have time to prepare both, then it is heaven
Made with lentils and served with chutney or sambhar is easily digestible as it is prepared with fermented batter. Soft idli can be made with rice or using idli rice. I usually use idli rice which is easily available in Southern Parts of India. Fermentation of the batter and then steaming to make idlis make it suitable for all ages including infants and aged people. Making the batter is a bit time consuming and so is usually done on weekends. I love having batter ready in my refrigerator on weekdays and so i make a few varied batches of batter and refrigerate like Instant Rava Dosa Batter. This makes life easy on busy weekdays.
Urad dal is high in protein and calcium. Restaurants use a ratio of 1:4 of Urad dal : Rice. The proportion varies based on the quality of rice and urad dal. I strongly suggest experimenting with proportion to get the perfect texture and then stick to the same rice brand and proportion. Urad dal when soaked in water and blend builds up air in the batter which is needed to make soft idlis. As i was having upma and rotis for breakfast for the past few days, i felt like having soft fluffy idlis which is gentle on my tummy and i would feel light too. I do not suggest using a mixer to make the batter as the batter gets warm which is not good for making soft idlis. It is always good to use a tabletop wet grinder or a normal wet grinder to make the batter.
Sometimes you need to be extra gentle on your tummy with light foods. Idli is one such light food consumed by all ages in south India. Even if you are sick, one idli is allowed as diet at any point of time. It is that easily digestible .
Fenugreek seeds adds a coolant when consumed and is very good for health. I have heard my grandmother saying that consuming fenugreek is good for the uterus, reduces the effects of diabetics, reduces lower back pain, reduces hot flashes or overflow during periods. Urad dal is also good for the strength of uterus.
How to make perfect idli batter for soft idli
Idli batter recipe for soft and fluffy steamed cakes made with lentil and rice
- 1/2 cup Urad dal / Skinned black gram
- Non-iodized salt as needed
- 4-4.5 cups cold water or as required to grind urad dal
- 3 cups Idli Rice
- 1 tbsp fenugreek seeds
- 3 cups cold water or as required to grind rice
Wash dal and rice separately multiple times. Soak Urad dal, and rice separately in water for at least 7-8 hours. Soak fenugreek seeds along with dal. Wash dal and rice again separately in water to remove any dirt
PREPARATION OF IDLI BATTER
Add dal, fenugreek and very little water to grinder and grind till smooth. Transfer the dal batter to storage container
Add rice and very little water to the grinder and grind till smooth. Transfer the rice batter to the same storage container. Combine well with a large spatula. Add salt to the batter and combine again
Ferment the batter for 4-5 hours in summer / 7-8 hours in winter
PREPARATION OF IDLI
Add water in the idli maker and let it come to a boil. Grease idli mould with coconut oil
Mix the batter well . Fill the idli mould with batter. Place the idli mould in the idli maker Cover and steam for exactly 12 minutes on high heat.
After 5 minutes, place the idli moulds out to let the temperature come down a bit.
With the help of a spoon, remove them to a plate. Serve with chutney or sambhar
Occassionally, use the same batter for dosa by adding water to lighten the consistency of the batter.
Have a look at my first ever Instagram post with my favorite Idli and sambhar
Breakfast for a sunny🌞🌞 friday – idli and sambhar Idli is considered as a light food and is said that idli can be consumed by a person who is sick. That means idli is easily digestible with an easily digestible chutney (dip). Most south indians love the combination idli + sambhar. Some consume idli soaked in sambhar for a few minutes like iam doing today. If your breakfast is idli and sambhar and you love it, do tag me and we will be foodie friends forever I strongly believe food can bring strong social connections and i love to cherish such foodie connections My first food post here is a dedication to strong admirers of food. Love 💙💙💙 you all foodies #empiregoddez cooks #idli #sambhar from #southindiancuisine for #breakfast #indianbreakfast #foodporn #foodies #foodlove #friday #glutenfree #vegan #yummy #indiancuisine #india #indianstaple #southindianstaplefood @indiapictures #saveurmag #thefeedfeed #tiffinofindia #tiffin