Idli are a popular and heathy breakfast. Being steamed and no sign of oil this is a great family breakfast for both old and young alike. Great served with coconut or peanut chutney or a bowl of hot sambhar. Idlis do take some preparation before hand but the actually cooking time is quick.
WHAT YOU NEED:
1 tsp of fenegreek seeds
pinch of baking powder
WHAT YOU DO:
1. Washa and soak urad dal in just enough water to cover.
2. Add the tsp of fenegreek seeds and leave to soak over night.
3. Remove water and set aside and grind the urad and fenegreek seeds to a silky smooth thick batter. Using the set aside water to acheive the right consistency.
4. Soak the rice rava in just enough water to cover for 30 mins.
5. Combine the silky urad paste and the rice rava and cover for overnight fermentation in a warm place. (Not if the place is too cold the mixture will not ferment properly and the end results of the idli will not be as light and fluffy)
6. After the mixture has been left to ferment overnight add a pinch of salt and baking soda stir and set aside for 15 to 30 mins.
7. You do need to use specialised equpment here know as the idli stand however i have attempted to use ceramic and glass ramminkins much like the ones used to steam small puddings and have had some success but it is best with the idli stand.
8. For ease use spray oil to quickly grease the idli pans. Meanwhile heat a large pressure cooker or large saucepan with a tight lid with enough water to sufficiently cover the bottom but not to much that the water level will be too close to the bottom idli stand leading to soggy idli (not nice- yuck).
9. Spoon mixture into the idli pan and place in cooker or saucepan and steam for aproximately 15 to 20 mins until light and fluffy and the idli will not stick to the back of a spoon if run across the top.
10. Serve immediately with your choice of sides.
