Idly is a traditional South Indian breakfast dish that has gained popularity not only in India but also worldwide. This fluffy, steamed cake made from a fermented batter of rice and urad dal is not only healthy but also extremely delicious.
The process of making idly involves soaking rice and urad dal separately for several hours before grinding them into a smooth batter. The batter is then left to ferment overnight, which gives idly its characteristic tangy flavor and soft texture. The batter is then steamed in special idly molds, resulting in fluffy, pillowy cakes that are easy to digest and very satisfying.
One of the main reasons why idly has become so popular is its nutritional benefits. It is a great source of carbohydrates, protein, and fiber, making it a filling and healthy breakfast option. Additionally, idly is low in fat and calories, making it an excellent choice for weight watchers.
It can be served with a variety of accompaniments like coconut chutney, tomato chutney, onion chutney, or peanut chutney. It can also be enjoyed with a dollop of ghee (clarified butter) or a sprinkle of gunpowder (a spicy powder made from roasted lentils and spices).
- Par boiled rice or Idly rice – 3 cups heaped
- Ured dhal – 1 cup heaped
- Salt – as needed
- Oil – for greasing
- Wash and soak rice and dhal together for 3 hours.
- Put them in a grinder or mixie and grind well.
- When you touch and see the flour it should be in rava consistency.
- Put salt and add more water to the required consistency and mix well.
- Keep it in a large vessel with more space above it so that the flour will rise above and close with a lid.
- Let it ferment for about 12 to 15 hours.
- Next day grease the idli plates with oil and pour the idly carefully so that the flour should be just inside it.
- Arrange the plate in an alternate fashion otherwise idlies will stick together.
- Steam the idlies for 10 minutes.
- Take out the idly plates separately and keep on a table for five miutes.
- Serve hot with coconut chutney and sambar.