Idli is made out of rice and urad daal (black gram, but the skin should be removed), the process may seem long but to enjoy the best food in the world takes energy.
Ingredients for Idli:
[Wet Grinder]
2 cups black gram remove the skin (urad daal)
4 cups uncooked rice (not long grain rice)
salt to taste
4 teaspoons baking powder (optional)
Soak urad daal and rice in separate bowls for about 6 hours ( soak it during the day)
Grind the soaked rice first, add limited amount of water if needed and make sure the paste is coarse so the idli's come out soft. Don't add too much water the paste should be thick enough but not too thick.
Now grind the urad daal add water if needed, same procedure but make sure it is uniformly fine paste.
After grinding them both combine the pastes together in a big bowl but mix them with your hands and add salt to taste. Cover the bowl and keep in on the counter overnight for fermentation.
Next morning mix the batter (paste) and add the baking powder. Use the idli stands shown in the picture below to steam the idli's in a pressure cooker. You can steam each batch of idli's for 5 - 10 mins depending on the pressure cooker.
Ingredients for Chutney:
1/2 cup fresh/ frozen coconut
3-4 green chilies
5-6 curry leaves (optional, may be difficult to find them)
1/4 cup coriander leaves (Chinese parsley)
2-3 garlic cloves (small, if using American big garlic use just 1)
1/4 cup dalia split
1/4 tsp. tamarind extract oil
salt to taste
Preparation:
Heat oil in a frying pan, fry the green chilies and then take them off the heat and grind all the chutney ingredients together. Once the paste is uniformly fine it is ready to be served with warm fresh idli's. Enjoy them, the kids would love to eat the idli's without any dipping sauce or chutney.
No comments:
Post a Comment