Idli
July 15, 2007 by lathanarasimhan
Idlis are a regular break fast in most south indian homes. It is served with a varieties of chutneys, sambhars and mulagai podi. The batter is ground on the previous day and allowed to ferment for 6 to 10 hours, depending on the weather conditions. I learnt the perfect recipe for Idli batter from an old family friend Parameshwariakka.
Skinned Whole urad dal is good. In case it is not available you can use broken variety.
Ingredients - Proportion 1
Boiled rice 4 cups.
Whole urad dal 3/4 cup.
Fenugreek (methi) seeds 2 teaspoons.
Salt 1 and 1/2 teaspoons.
Proportion 2
Boiled rice 5 cups.
Raw rice 2 cups.
Whole urad dal 2 cups.
Salt 3 teaspoons
Method
If you are using a mixie to grind soak the dal and rice separately.Grind the dal first and then the rice.If you have a grinder, soak the rice and dal together.
Wash and soak the ingredients for 6 hours. Drain and grind , adding 1/2 cup water in the beginning. Keep sprinkling water as the batter absorbs. It will take 1/2 hour to 1 hour for this process. The softness of the idlies depend on this process. To get the right consistency you will need approximately 2 cups water for preportion 1, and 4 cups waterfor preportion 2. Transfer the batter to a large container. The batter will rise so fill only till half. Mix salt and cover with a lid.
The batter should be very smooth. Now leave to ferment. The batter will almost double in ten hours.
If you stay in a cold place, do not despair. You can wrap the container with an old shawl or keep it in a room where you have the room heater.
Grease the idli stand with oil. Stir the batter well and add 2 table spoons water and pour into the idli plates**. Steam in a cooker ( with out weight ) for 5 minutes*. Take out the idlis with a wet spoon after 5 minutes.
Serve hot with Sambhar, chutney and gun powder.
*The time depends on no of idlis you make. Time mentioned here is for 12 idlis.
**You can use the required amount of batter and store the rest in the fridge and make dosa or idli when you want. The batter can be stored for 10 days.
Idlis are the easiest to cook, once you master the procedure. So please Ask mami and clear you doubts.
You can also steam in a microwave Idli stand also. You can add a little more water to the batter.
Read the Round up of all Entries Here
Is this Parameswari Akka’s formula?
Yes the 1st is akka’s .
[...] The same batter prepared for idly is used. [...]
Hi Latha
1:2 of rice and dal is a normal proportion.Is that much rice is not too much?Out of the two,Which proportion gives better idlis?Thank you.
satya, i am the official gourmet of these recipes. i can tell you from experience that the first one - “Parameshwari Akka’s formula” - give delicous super soft idlis that you will find only when you have a breakfast in a chettinad house.
[...] Comments vijisriram on Radish Leaves are ediblesaju on Radish Leaves are ediblelakshmi on Idlisatya on Idliarchana on Maa VillakkuRicha on Maa Villakkubee on Maa Villakkulakshmi [...]
Hi! I always thought (and do) the dal and rice needs to be ground separately even in a grinder, esp rice to rawa consistency for idli…. a nice blog
[...] Comments archana on Karaikudi Sambharsatya on Karaikudi SambharLatha on IdliAsha on Karaikudi Sambharsaju on Karaikudi Sambharsaju on Karaikudi SambharAsha on [...]
Hello Akkas,
you are doing a super job here! Just one doubt, why omitting methi seeds in proportion 2? Must we not use methi seeds while grinding in mixer?
[...] chip cookies and Super soft idlies smeared with Mulagai podi are my entry for Anupama’s picnic [...]
I am trying to improve my idli-making skills, and would love to try this recipe. Can I please ask you: in the proportion 1: does boiled rice refer to cooked rice or the parboiled rice that is sold in dry form? Thank you!
Welcome to my blog nupur! I have left a reply in your blog. latha.
[...] a breakfast of Idli and Appam the boys(Brahmacharis) and men go to the temple where the sasthrigal or vadhiyar (priest) [...]
[...] Idli with Mulaga Podi - IMHO, People who dont like Idlis dont know how to make Idlis or haven’t had Idlis that are qualified to be called Idlis. [...]
Hello Lathamma,
I followed your proportion 1 for idli. The idli wasn’t soft… well when the temp is -4 deg even my warmest spot in the kitchen didn’t help
until summer i’ll use this proportion for dosai (they were great). Actually the idli wasn’t bad except that it wasn’t super-soft (en naakku neelam)… after 18 hrs of fermenting i knew that this will not give me fluffy idlis coz you know how busu-busu the maavu is when it’s well fermented and it gives such a nice idli smell. oh dear i’m longing for idlis! only one question is the idlis were not pure white. I know it’s coz of the vendayam. can i reduce the 2 tsps? otherwise this is way much simpler to grind ulundu and arisi together for small quantities.
Keep the idli batter vessel in the oven with the light on as we do in Canada where the mercury dips to -40
We use the following proportion:
Boiled Rice = 3 cups
Urad dal = 1 cup
Mindiyum(Meti) = 1 tea spoon
Salt = 1.5 tea spoon
- Kamala (My Amma )
Hello,
Thanks for the receipe I was wondering if the boiled rice refers to parboiled rice or cooked rice
Thanks
[...] Lakshmi came to Bangalore on an official trip last week and she could just spend a few hours with us. I prepared the kutty idlies and sambar which she loves! We get the kutty idli plates in most shops in Chennai and Bangalore. You can prepare the kutty idlies with the regular Idli batter . [...]