Idli is not only traditional food of Kerala but most of south India and a popular household breakfast however preparation method varies slightly in Kerala.
Urad Dal(Vigna mungo) – 1/2 cup
Tender Rice – 2 cup soaked in water
Cooked rice/or rice flakes – 2 table spoons
Fenugreek seeds – 1 table spoon
Idali method for preparation:
Wash and soak the urad dal for atleast 4 hours. Add and fenugreek seeds grind to a batter. Batter consistency should be very smooth, thick and not runny. Add water just to let grinder blades to run, traditionally a stone tool called attu kallu or a wet grinder can be used too. Add the soaked rice and cooked rice/rice flakes separately to a batter. Mix both batters in a big bowl and keep aside for fermentation, the size of the bowl should be able to contain double the batter in it because it would raise at least two fold. After 6 to 8 hours the dough will ferment and raise. Preserve the idli batter in fridge and use it only after it is comes to room temperature. We can add the salt to taste in the batter and mix well before we steam the idlis. Pour in Idli maker – idli makers are similar to cake molds but this is a steam cooker. Pour 2 cups of water to the idli cooker and light the flame. Let the water boil and steam. Place the idli trays to the idli cooker after it is warm. Keep in mind that steam should be released when baking and lid should not be too tight for steam to escape. Bake at least for 4 minutes. Use a clean knife and poke to idli to check if it is baked properly. Idlis are best for breakfast along with Sambar (a traditional mixed vegetable curry) and cocunut chutney( cocunut grinded and tempered).
Recipe submitted by Radha