Idly is a favorite breakfast and snack item for many Tamilians. Nutritionally it is good as it contains both protein (urad dhal) and carbohydrates (rice). Fermentation of idly batter is done mostly by bacteria found naturally on the urad dhal seeds. For making smooth fluffy idly, we require parboiled rice as parboiling leads to partial breakdown of starch in the rice grains, changing the texture and taste.
Time to cook: 1 ½ hours
1. Par boiled rice – 4cups
2. Black g ram dhal (urad dhal) – 1 cup
3. Salt -1table spoon
4. Idly cooker (Steaming vessel with molded depressions for pouring batter)
Clean and soak rice and dhal separately for 4hours. When soaked well, grind rice with a little water into a paste.
Then grind the dhal to a smooth fluffy consistency adding enough water regularly.
Mix both the batter adding the salt and allow to ferment over night for at least 8 hours. The consistency of the batter should be similar to the cake batter.
Using a oil greased steam plate, and pour the batter in the idly mold.
Add enough water in the idly vessel for the idly to be steamed. Check up periodically to see if idly’s are done. It should take around 10 minutes.
Tips: If you are using a cooker for steaming the idly, do not use the weight to block the steam vent.