Idli is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India .Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney & sambar.
No longer just a South Indian favorite, Idlis are loved and can be found just about anywhere in India & abroad . Try them and you’ll see why. The batter for Idlis needs to be fermented overnight, so prepare ahead of time.
3 cups rice
1 cup skinless urad daal (black gram lentil )
Salt to taste
2 table spoon cooking oil
Wash the rice and lentils separately and soak overnight.
Grind each separately, into thick pastes (adding a little water at a time) in a blender.
Mix the pastes together and add salt to taste.
Keep the batter aside overnight to ferment.
Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.
Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
Check the Idlis by poking with a toothpick. If it comes out clean they are done.
Serve hot with Sambar and Coconut Chutney
This recipe is courtesy of another blogger friend Sujatha’s site
Split moong dal 1/2 cup
Red onion 1 chopped
Tomatoes 2 big (chopped )
Turmeric Powder 1/4 tsp
Tamarind I marble size * see notes
Green chilli 1 slit vertically
Salt to taste
Fresh coriander leaves few.
To roast and grind
Dry Red chillies 3
Channa Dal / Split Chickpeas 1 tsp
Coriander seeds 1 1/2 tsp
Coconut 1 tbsp
Dry roast the ingredients given under “to roast” and grind it to a fine paste with some water.Set aside.
Pressure cook the moong dal,onion,tomato,green chilli with salt,turmeric and 1 1/2 cups of water.
Once the steam is off the cooker , open the cooker and add tamarind extract and the ground paste.
Let it boil for 10 minutes.Check the seasoning and add fresh coriander leaves.Turn off the heat.
You can avoid tamarind , if you have tomatoes that are sour.