Udupi cuisine is almost synonymous with Idli. Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel in Udupi and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere.
- 2 cups idli rava – cream of rice
- 1 cup urad dal/spilt & skinned black gram lentils
- Salt as required
- Water for soaking
- Coconut oil to grease
Lets start the recipe step by step:
Note: If you using mixer to grind the batter then the ratio of urad dal and idli rava should be in the ratio 1:2. You can add 1:3 ratio if you are using wet grinder to grind the batter.
- Soak the urad dal in enough water for 4-5 hours.
- Drain the water from the urad dal and keep it aside.
- We will use some of this water for grinding the idlis.
- Take the urad dal in the wet grinder / mixer.
- Add some of the urad dal strained water and begun to grind.
- If the batter appears too thick, add some water.
- Grind to a smooth batter.
- Pour in a non reactive deep pan or pot.
- Rinse the idli rava till the water runs clear of the starch.
- Drain the water well from idli rava by squeezing excess water from idli rava.
- Mix the squeezed idli rava to the batter well.
- Keep the pan or pot to give room for fermentation & rising of the batter.
- Cover and ferment in a warm place for 12 hours. If you live in a warmer place, then your fermentation should take place around 8 hour max. If you live in a place with cold climate you would have to place your vessel with the batter in a warm place. Mostly this should be in a pre heated oven (switch off the oven though). It will give enough heat to keep the temperature steady throughout the fermentation period (mostly overnight). This should take about 10-12 hours.
- You can see the batter has raised slightly indicating its well fermented.
- Mix the batter well and add salt to taste.
- Grease or brush the idli moulds with oil.
- Keep a pan or steamer on the stove with some water.
- Pour the batter in the idli moulds.
- By now the water must have begin boiling in the pan.
- Place the idli stand in the pan.
- Cover with a lid and steam the idlis.
- If using a pressure cooker, don’t put the vent weight/whistle on the cooker’s lid.
- Steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
- When the idlis are steaming, you can prepare the chutney.
- Serve hot and steaming idlis with chutney or sambar accompanied with some Indian chai or filter coffee.