RICE IDLIS

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Rice idli is a very healthy breakfast dish in South India. It is prepared using fermented batter made up of split black gram lentils and rice. This is a dish with a healthy balance of proteins and carbohydrates and is steam cooked. Idli is a bland food, is best enjoyed with coconut chutney and onion sambar. In Tamil Nadu molagai podi is a common accompaniment.

Preparation time
  • Soaking rice and Urad (black Gram Dal) - Soak for 5-6 Hrs.
  • Grinding - 10 minutes (previous night)
  • Steaming Idlis - 15 minutes.
Quantity - 24 medium size idlis. (6 each for 4 members)
Ingredients
  • Urad Dal - 1 cup
  • Idly Rice - 2 cups*
Method
  • Wash and soak urad dal in 1 1/2 cups water
  • Wash and soak rice in 1 cup water for 5 - 6 hrs.
  • Grind urad dal to a smooth paste using the water it was soaked in. Take out in a vessel. Grind rice coarsely (to a semolina/sooji size grains). Add salt to taste and mix thoroughly. Set aside for the batter to ferment.
  • Grease the idli molds with ghee/edible oil
  • Pour the batter to 3/4 th of the mold
  • Place the idli stand in a preheated pressure cooker/idli maker and steam idlis for 10-12 minutes.**
  • Remove from the cooker
  • Let it cool down a bit***
  • Take the idlis out from the mold using a spoon and serve.




Tips

  •  Idli rice is a par boiled rice variety
  • The container you keep the batter should be able to accomodate batter that increases in volume after fermentation
  • During winter it is better to keep the batter in a warm place ( I palce it inside an oven to protect from cold)
  •  If you try to remevo the idlis immediately after steaming they collapse. Little cooling will firm them up.
Health and Nutrition Benefits
  • Idlis are a great source of carbohydrates and proteins.
  • The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.
  • As it is steamed, fat content is low and it is easily digestible.

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