Idli is basically made with rice and urid dal. It is a South Indian dish, however, made all over the world now. It is served normally with coconut chutney, sambar, milagai podi. It is a very tasty and healthy dish as the doctors recommend to give the patients this for breakfast as it does not do any harm since it is steamed and no oil. However, I have been advised not to eat this since I have some stomach related issues as fermented food does not suit me. I used to take proportion 3:1 or 4:1 depending upon the combination of rice. If I am using only raw rice I used to put 3:1 and boiled rice 3 cups boiled rice, 1 cup raw rice and 1 cup urid dal.
Let us look at the recipe now:
Ingredients:
3 cups raw rice or 3 cups boiled rice or 3 cups boiled rice and one cup raw rice
1 cup urid dal
1/4 tsp methi seeds
Method:
Wash and soak the rice for 5-6 hours.
wash and soak the urid dal for half an hour.
Grind the rice in wet grinder till soft or little bit grainy form
remove from the grinder and put it in vessel.
Now add the urid dal and grind to a smooth paste for about 45 minutes by adding little water from time to time. Ensure that you do not add too much water else it will become watery and can be used only for making dosa.
Note: for the soft idli, the quality of urid dal is important. I always buy from D mart as the quality of the dal is too good. Will suggest to grind the same in wet grinder only. But those who are not having the wet grinder can grind the same in mixer. But grind the urid dal in two portions by stopping few times and grind it as my mother does this way and the dosa, idli used to be very soft.
Let us look at the recipe now:
Ingredients:
3 cups raw rice or 3 cups boiled rice or 3 cups boiled rice and one cup raw rice
1 cup urid dal
1/4 tsp methi seeds
Method:
Wash and soak the rice for 5-6 hours.
wash and soak the urid dal for half an hour.
Grind the rice in wet grinder till soft or little bit grainy form
remove from the grinder and put it in vessel.
Now add the urid dal and grind to a smooth paste for about 45 minutes by adding little water from time to time. Ensure that you do not add too much water else it will become watery and can be used only for making dosa.
Note: for the soft idli, the quality of urid dal is important. I always buy from D mart as the quality of the dal is too good. Will suggest to grind the same in wet grinder only. But those who are not having the wet grinder can grind the same in mixer. But grind the urid dal in two portions by stopping few times and grind it as my mother does this way and the dosa, idli used to be very soft.
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