Tuesday, February 27, 2024

Secrets of making soft Idli at any weather !

Step by step recipe 

Ingredients: (using grinder )
Idli rice - 5 cups
Pacharisi (raw rice or Basmati) - 1/2 cup
Aval (Poha) - 1/2 cup
Methi seed (venthayam) - 1.5 tbsp
Urid dal - 1 1/4 cup
Sea salt - 5 tsp

Soak idli rice, raw rice, methi together for 2-3 hours in normal weather. (over night soaking can be done for subzero winters).
Soak  urid dal for 1 1/2  hour (definitely not more than that).
First grind the urid dal using cold water to a fluffy fine texture.
While urid dal is soaking add aval (10 mins of soaking is enough for aval).
Grind the rice along with salt to a fine texture (or medium coarse texture).
In a large mixing bowl, mix all the batters together. Mix vigorously with hand , so that both mixes very well. Keep on mixing for at least 2 minutes.
Divide it into two or three portions and store separately. Fill the containers to 1/4 or 1/2 only, as the batter will rise during fermentation.
Keep in a warm place  and let it ferment for 8 hours or overnight.
In colder countries, heat oven to 200 F for 10 mins. SWITCH OFF. Then keep the batter inside for 12 hrs to ferment. Then take out the containers, heat again. SWITCH OFF and keep them again for another 12 hrs. This is the best way I am following to ferment idli batter in USA.
Then take one container and keep all others in fridge.
Before pouring for idli, mix very very gently twice using a mixing spoon. Don't mix too much.
Grease an idli plate, with very little drop of ghee or sesame oil.
Scoop idli batter and fill each dent up to 3/4 full.
Keep the idli stand inside pressure cooker and steam cook for 8-10 minutes without putting weight valve.
Take out and scoop out the steamed idlie, when they are still hot.
Soft idli is ready!

Serving suggestions:
Serve with any chutney or vengaya sambar or idli podi.

இட்லி  அரிசி   - 5 கப் 
பச்சரிசி (பாஸ்மதி) - 1/2 கப் 
அவல்  - 1/2 கப் 
வெந்தயம் - 1.5 tbsp 
வெள்ளை உருட்டு உளுந்து  - 1 1/4 கப் 
கல் உப்பு - 5 tsp

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