Sunday, November 14, 2010


This is a typical south Indian breakfast . Idlis are steamed rice cakes, fermented overnite, to form the naturally occuring bacteria, i.e the probiotics. What a healthy oil free option! It goes very well with sambar and the coconut chutney, without which it just tastes bland. When I am making for kids, I use the mini idlis mould/tray and the kids enjoy the cute little size and the taste.


Idli Rava/ cream of rice - 3 cups
Urad Dal (Split black gram) - 1 cup
Cooking oil - 1 Tbsp
Baking soda - pinch

Wash urad dal. Soak in water for 8-10 hours.
Grind it in a blender to get a fine thick paste/batter. Add water if required(consistency should be like pancake batter)
Add idli rava to the dal . Add salt to taste (approx 1 tsp)and baking soda, Mix well.
Pour the batter into a deep bowl. Cover the bowl and place it in a warm place to ferment. ( I keep it in the oven with the light switched ON).
The batter will raise and doubles in quantity.
Grease the idli trays with the oil and fill with the mixture leaving 1/4 part empty for the idlis to raise after steamed. ( I use cooking  oil spray for covenience, to grease)
Steam cook the idlis for about 10 - 15 minutes.
open the lid and let the steam escape for a min or two and using spoon or a knife take the idlis off from the tray, and serve hot with sambar and coconut chutney.

Tip: Fermentation is the key step. The fermenting process decides how soft and spongy your idlis comes out to be. You can save the batter in the fridge for couple of days and steam the idlis fresh everyday.

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