Tips On How To Make Good Batter: Idli Recipe Which Is A Sure- Fire Hit!

Posted by sandeepw on July 16th, 2019

Idli is a staple food in many South Indian states. It is basically steamed rice cake, but is made by using a batter of fermented parboiled rice and black lentils. Though it has originated in southern India, it is now quite popular across the country, mostly as a breakfast item.

Idli As A Staple For Breakfast

Idli is very easy to digest, does not cause any problem in the stomach and can keep you full for a long time. This is why people from across the country love this item. However, it is not a stand-alone dish. It does not have any taste of its own. So you need to have it with coconut chutney and sambar. Sambar is a kind of mixture of various vegetables in daal and it is tasty stuff to have. Together with sambar and coconut chutney idli is a tasty treat, especially for breakfast.

You can also have it with South Indian curries like potato korma, allam pachadi, kadalai curry etc. People also enjoy various chutneys served with idli. This includes beetroot chutney, milagai podi, tomato chutney, pudina chutney etc. Idli is not just easy to digest it is also a healthy food since idli recipe contains fermented batter of rice and pulse which is steamed and not fried.

Idli Recipe

The idli recipe is not a time-consuming one if you make the batter at night and keep sitting for fermenting throughout the night. For home-made idlis you need two cups rice (parboiled), half cup of whole black gram without skin, half cup of flattened rice, salt to taste, water and just a dash of oil to grease the moulds of idli.

How To Prepare

Making the batter is the most difficult task. You have to wash the black gram and let it soak in a bowl. Take a separate bowl and mix the poha and rice in it. Wash them thoroughly and soak the mixture in water. Let the bowls sit overnight.

In the morning, wash the daal, grind it into a fine paste and keep it in a big bowl. Now wash the soaked poha and parboiled rice mix and grind it into a paste. It must not be a fine paste, but it must also not be too grainy.

Now mix the rice batter and the dal paste well, add some salt to it as required and mix the whole thing again. You can observe that the batter will rise after the fermentation. The consistency of the batter should neither be too thick nor be too thin. Now, cover the bowl containing the mixture and let it sit in a warm place for 12 hours. You can also keep it overnight for the batter to ferment.

Sandeep is a fan of south Indian food. If you follow his idli recipe, you can make fluffy idlis that your friends and family will just love to have.

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