Over the years I have heard various recipes and methods to make the perfect idly batter. The trick is in the amount of time taken to grind the ingredients and the temperature for fermentation. In tropical places the batter rises and ferments quickly, but places where it is not always warm it is tricky. I think I have mastered the art of making the perfect batter. My idlies are the best in town, if I must say so myself! They are so soft and spongy. My daughter is so spoiled by them that she refuses to take idly back to college, she doesn't like to freeze them and re-heat em. She says they are to be eaten hot straight from the stove. I agree with her, though, idly topped with milagai podi and oil mixture are the best eaten the next day.. Yummy!
Ingredients:
4 Cups idly rice
1 1/8 Cup whole white Urad dal
1 teaspoon fenugreek seeds
1 Cup beaten rice(Poha)
Method:
1. Soak rice in water for 4 hours. Soak urad dal and fenugreek seeds together for 3 hours.
2. Drain water from the urad dal. Grind smooth using limited water in a wet grinder. Adding salt dilutes the batter a bit so you don't use much water. Grind for at least 45 minutes. Soak poha in water for 20 minutes while urad is in the grinder. Remove the batter into a container(steel or glass). The batter should be smooth and fluffy.
3. Add poha to the grinder and grind for a couple minutes. Drain water from the rice and add it to the grinder, adding enough water for the rice to move freely in the grinder. Grind to smooth paste. Remove batter to the same container that has urad batter. Add salt to the batter as required. Mix well until both batters are well blended.
4. Cover the container with a lid and place it in a warm place until it rises and is fermented. In places with high altitude or where it is colder, pre-heat the oven at 200*F, turn the oven off, place the batter inside the oven and turn the oven light on. Leave the batter in the oven for 8 hours or until the batter rises and is fermented.
Remove from oven when the batter is ready. Add 1 tablespoon oil to the batter and mix well. Make yummy idly and serve hot with chutney, sambar or milagai podi.
Note: Idly batter can be used to make dosa too.
Hope you also perfect your idly batter with this recipe!
Ingredients:
4 Cups idly rice
1 1/8 Cup whole white Urad dal
1 teaspoon fenugreek seeds
1 Cup beaten rice(Poha)
Method:
1. Soak rice in water for 4 hours. Soak urad dal and fenugreek seeds together for 3 hours.
2. Drain water from the urad dal. Grind smooth using limited water in a wet grinder. Adding salt dilutes the batter a bit so you don't use much water. Grind for at least 45 minutes. Soak poha in water for 20 minutes while urad is in the grinder. Remove the batter into a container(steel or glass). The batter should be smooth and fluffy.
3. Add poha to the grinder and grind for a couple minutes. Drain water from the rice and add it to the grinder, adding enough water for the rice to move freely in the grinder. Grind to smooth paste. Remove batter to the same container that has urad batter. Add salt to the batter as required. Mix well until both batters are well blended.
4. Cover the container with a lid and place it in a warm place until it rises and is fermented. In places with high altitude or where it is colder, pre-heat the oven at 200*F, turn the oven off, place the batter inside the oven and turn the oven light on. Leave the batter in the oven for 8 hours or until the batter rises and is fermented.
Remove from oven when the batter is ready. Add 1 tablespoon oil to the batter and mix well. Make yummy idly and serve hot with chutney, sambar or milagai podi.
Note: Idly batter can be used to make dosa too.
Hope you also perfect your idly batter with this recipe!
No comments:
Post a Comment