Hmm, this is one item which I can say, has a history.As children, we never liked it because its bland, but mom suggests idli when we go to a new place as its non-oily and safe!!When we grow older, when we are eligible to make our own decisions, we ignore it!!Finally, when our turn come to stay healthy , we again opt idli! :) Like the say something that is good for health never looks appealing, this comes under that catagory!!! :)
A simple, fulling and healthy food item.
Ingredients:
Urad dal 1 cup
Idli Ravva 2 cups
Salt
Ghee
Baking powder a pinch
Method:
Before you start the idli preparation, you need to soak urad dal and idli ravva separately for atleast 6-8 hours. I soak it before I sleep and drain the water when I wake up. You can grind it later.
Flame : Medium
Time: 7-10 min
- Assuming that you have soaked urad dal and idli ravva the previous night, use a grinder and grind urad dal adding water in small quantities.
- The batter should not be too thick or too think.Medium consistency is good.
- Pour the batter in a container(with a cover) and add idli ravva squeezing water out of it.
- Then mix the two such that there are no lumps formed by the ravva.
- Cover the container and keep it a warm place for atleast 6-7 hours for it to ferment.(Oven is good.)
- When you see this later, it would look slighly risen.
- Add salt and a pinch of baking powder and mix well.
- Now, take the idli plates, smear ghee on the plates and pour idli bater into them.
- Keep it in a pressure cooker, or idli pot with water filled upto the level of the idli stand.
- Keep it for 7-10 min.
And "vedi vedi idli ready!!"
NOTE:
- Add baking powder just before putting the idli batter into the plates. If you intend to use the batter later, do not add baking powder.
- Sometimes adding yogurt to the batter while storing the batter in the oven for fermantation , helps.
- Do not add more than a pinch, discoloration of idlis is possible.
Healthy cooking and stay happy!! :)
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