Under the label Idli, I will present to you different types of idlis that I came across till now and dishes that can be prepared with leftover idlis.
Idli is a South Indian savory cake popular throughout India. Whether idlis turn out soft and fluffy or solid, white round bricks depends on fermentation. I use idli rava to prepare idlis unlike my mother who use rice (3 cups uncooked rice + 1 cup urad dal or 2 cups uncooked rice + 1 cup parboiled rice + 1 cup urad dal).
Idli rava : 2 cups
Urad dal : 1 cup
Rice flakes (atukulu/pohe) : 1 handful (optional)
Fenugreek seeds : 1 teaspoon
Baking soda : 1 big pinch
Salt : to taste
Oil : to grease idli plates
1. Soak idli rava, rice flakes, fenugreek seeds and urad dal separately for 5 hours.
2. Grind urad dal, rice flakes and fenugreek seeds into a fine paste.
3. Add this to the soaked idli rava, cover and leave overnight for fermentation. By morning the batter will be doubled in volume.
4. The batter should be of medium consistency – not too tight or watery.
5. Add salt and baking soda. Mix well and leave for 5 mins.
6. Separate the plates on idli stand and grease them with oil. Pour batter into the round impressions and put back the plates on to the stand.
7. Place the idli stand in a vessel with boiling water (I use pressure cooker without the whistle to steam my idlis), cover tightly and steam for 15 mins.
8. Remove from heat and run a spoon under each impression to separate idlis from the plate.
9. Serve piping hot idlis with sambar, chutney, allam pachadi or idli karam podi.
Use whole urad dal instead of split ones to prepare idlis. Fenugreek seeds aid in fermentation and to improve taste.