Idli (Rice cakes) with Lamb curry

Idli (Rice cake) is one of the popular South Indian breakfast. Idli is a healthy dish as it is steamed.  Though the recipe is simple, the preparation is time consuming as the batter has to be fermented overnight. Idlies can be soft or hard depending on how well the Idli batter is fermented.  Idli is usually served with chutney (a spicy dip) or sambar (a stew made with dals and vegetables). In our house, everyone likes the combination of Idli and Lamb/Goat curry.  Soon to follow is my recipe for Lamb/Goat curry.

Ingredients

Idli Rice (available in Indian stores) - 4 cups
Urad Dhal (skinless) - 1 cup
Fenugreek (Optional) - 1 tsp
Salt

Method

Soak the rice and soak the Urad dhal with the fenugreek seeds for 4-5 hours. 

 

You can use a wet grinder (recommended) or a blender to grind the rice and the dhal. Switch the grinder on and slowly add the urad dhal with the fenugreek seeds. Grind the dhal for 30-40 minutes until the flour is fluffy.  You can sprinkle some water while grinding the urad dhal. After grinding dhal, transfer the dhal batter to a big container.

 

Add the soaked rice to the grinder little by little and add water if necessary. I usually grind the rice for 40-45 minutes and stop grinding when the texture of the batter is like semolina. The rice batter need not be as smooth as urad dhal batter.

Now add the urad dal batter to the rice batter and let the grinder run for 3-5minutes or until both the batters blend well.  You can add salt now to the batter.

Now, transfer the idli batter to a big container (the batter will rise and hence you need a big one). Keep the container in a warm place (oven) overnight (at least 15 hours) for fermentation (18 hours during winter). 

(before fermentation)

After fermentation, the batter would rise and increase in quantity. Once the batter has risen it is ready for preparing idlis. You may have to store the batter in the refrigerator if you are not using the batter after fermentation.

(After Fermentation)

Grease idli moulds (in the picture below) with oil. I also spray the bottom of each plate so that the batter does not stick from the plate below.  Fill the moulds with Idli batter.  You can use a pressure cooker or a vessel to steam the Idlis.  Add some water in the pressure cooker or the vessel and when the water starts boiling, place the moulds in the cooker/vessel and cover the lid.

After about 20 minutes, the Idlies will be cooked and turn off the stove and let it stand for 5 minutes.  Remove the Idly mould from the vessel/cooker. Run a spoon around each steamed idli to remove the Idli from the plate.

 I

(Idli with Tomato chutney and sesame seed powder)

Tips : I use whole urad dhal instead of the split urad dhal and I think they are better for making Idlis.  Adding Fenugreek seeds also make a difference.