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Idly recipe with topped peanuts.

Idly recipe with topped peanuts.

This idly recipe is for one of the most popular south Indian dishes. In fact idly its so popular that the terms are sometimes used to bully kids from south india. My husband recalls being referred to as Idly-Sambar as a kid in school.

My mother is very fond of everything South Indian thus it was natural that I and my sister ended up eating a lot of idlis growing up. It was a great breakfast item and when served with sambar and coconut chutney its the ultimate taste and health combination.

Also note idly is about STEAMING. so if you don’t have the specific idly container don’t fret. Just find any bowl or container that can hold the batter and can be put inside a pressure cooker. As long as it can be used for steaming you can have tasty idlis. Shape is irrelevant !

Idly is usually served with Sambar and coconut chutney. Sambar is a lentil and vegetable broth and the other is a coconut dip. Both are integral to Indian cuisine. No South Indian dish is complete without them.

Post CORONA It’s a good idea to AVOID ready made batter. Most of them are locally made. Wet grinders will easily help you make batter for almost anything at home. Below is a recommendation of some of the best wet grinders on Amazon to help you create your own self-sufficient kitchen . I have also added some items to help with idly preparation as well.

If you want to know the recipe for Sambar, click HERE

If you want to know the recipe for coconut chutney, click HERE.

IMG_20200420_193628 1.jpg Split Lentil
IMG_20200420_193648.jpg

Whole Black Lentil

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Idly Recipe with peanuts

May 27, 2020
: 4
: 6 hr
: 7 min
: 7 min
: Low

Normally fermentation happens overnight if you just leave it on the counter. However, if you live in a cold place you may need to keep the batter overnight in an oven with lights on. Make sure the container is large since post fermentation the whole mixture is likely to rise! The amount of water added to batter will need adjusting depending on the variety of Rice or Dal. It’s best to start with less water and add more water as needed. Now, add the rice paste in to the same pot as the Dal paste. Mix well. The consistency of the batter should be free flowing like ketchup, it should not be runny. To check the fermentation you can use the floating water test. Put a drop of the batter on water. If the batter floats then its fermented. If it sinks its not yet fermented.

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Ingredients
  • 1 cup Urad Dal, 200 Grams, I use the spilt version of the gram. You can also use the whole version. Whole de-husked Black Gram
  • 1 teaspoon Fenugreek Seeds
  • 4 cups Idli rice, 800 grams
  • 2 tsp rock salt
Directions
  • Step 1 Rinse the Urad dal under running water. Then soak the dal in water for 6 hours.
  • Step 2 Add Methi seeds to the dal while it’s soaking.
  • Step 3 Wash the rice until water turns clear. Then soak the rice in water for 6 hours.
  • Step 4 After 6 hours , drain the water from the dal.
  • Step 5 Transfer the dal to the mixer. Add 1.25-1.5 cups of cold water and grind the dal to a fine paste.
  • Step 6 Transfer the ground dal to a large container. Set aside.
  • Step 7 Now drain the Rice and add it to the same blender along with 1.5 – 2 cups cold water. Grind the rice to a smooth paste.
  • Step 8 Mix the two pastes in a container.
  • Step 9 Add rock salt to the mixture. Now mix the salt and the batter together for a couple of minutes with your hands. Using the hands facilitates the fermentation process.
  • Step 10 Cover the container and leave it on the counter for 8-10 hours.
  • Step 11 STEAMING THE IDLY
  • Step 12 Glaze the surface with some oil/ghee.
  • Step 13 Drop a couple of dry fruits/peanuts into the pot.
  • Step 14 Add the batter into each of the casing.
  • Step 15 Put inside a pressure cooker with some water in it. Water level should be below the stand.
  • Step 16 Close the cooker and steam it for 7 mins. NO WHISTLE.
  • Step 17 Stop the flame and wait for it to cool.
  • Step 18 Take out the idles from the casing by carving it out with a butter knife.

Tips

Normally fermentation happens overnight if you just leave it on the counter. However, if you live in a cold place you may need to keep the batter overnight in an oven with lights on.

Make sure the container is large since post fermentation the whole mixture is likely to rise!

The amount of water added to batter will need adjusting depending on the variety of Rice or Dal. It’s best to start with less water and add more water as needed. Now, add the rice paste in to the same pot as the Dal paste. Mix well.

The consistency of the batter should be free flowing like ketchup, it should not be runny.

To check the fermentation you can use the floating water test. Put a drop of the batter on water. If the batter floats then its fermented. If it sinks its not yet fermented.

Idly recipe with pictures

Rinse the urad dal under running water. Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Add 1 teaspoon methi seeds to the dal while it’s soaking.

Rinse the rice under running water until water turns clear. Then soak the rice in enough water for around 5 to 6 hours, same time as the dal.

After 5 to 6 hours have passed, drain the water from the dal.

Transfer the dal to the mixer. Add 1.25-1.5 cups of ice cold water and grind the dal to a fine paste.

Transfer the ground dal to a large container. Set aside.

Now drain the rice and add it to the same blender along with 1.5 – 2 cups ice cold water. Grind rice to a smooth paste. The amount of water will need adjusting depending on the variety of rice or dal. Its best to start with less water and add more water as needed. Now, add the rice paste in to the same pot as the dal paste. Mix well.

Add rock salt to the mixture. Now mix the salt and the batter together for a couple of minutes with your hands. Using the hands facilitates the fermentation process.

The consistency of the batter should be free flowing like ketchup, it should not be runny.

IMG_20200420_091329.jpg

Cover the container and leave it on the counter for 8-10 hours.

However if you live in a cold place you may need to keep the batter overnight in an oven with lights on.

Make sure the container is large since post fermentation the whole mixture is likely to rise!

To check the fermentation you can also drop a small drop of batter in a bowl with clean water. The batter should float which means it’s fermented. If not then it needs more time for fermentation.

Steaming the idly

Glaze the surface with some oil/ghee.

Drop a couple of dry fruits/peanuts into the pot.

Idly recipe

Add the batter into each of the casing.

Idly recipe

Put inside a pressure cooker with some water in it. Water level should be below the stand.

Idly recipe
IMG_20200420_092030.jpg

Close the cooker and steam it for 7 mins. NO WHISTLE.

Stop the flame and wait for it to cool.

Idly recipe

Take out the idles from the casing by carving it out with a butter knife.

Idly recipe

Serve with Sambar and Coconut Chutney
IMG_20200420_121024.jpg

Here is your sumptuous idly recipe. This is an extremely healthy meal. This is something even an ailing patient can consume without much trouble. It’s also very tasty and nutritious. Kids love it. This is a great idea for a breakfast. You can make the batter and store in the refrigerator. This batter can be used for Idly, Dosa and Uthappam.

In fact once the batter is made then the dishes can be made in less than 5 mins literally. In many case you may be able to buy ready made batter at the super market. You need to go to a place which sells Indian groceries and ask for “Idly batter”.

I hope you really enjoyed this dish. Its one of my favorite. If you wish to know anything bout Idly recipe do reach out via the comments section. I will try and share.


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