Making the Perfect Idli

The first time I saw idlis was at a teachers’ staff picnic.  I was about five and had tagged along with mum.

The circular moon-like discs which had a luxurious grainy-spongy texture fascinated me. When dipped in green coconut chutney, they were deliciously mouth-watering.

 
The idli is a part of South Indian classic breakfast.

It has a good balance of carbohydrates and protein so it is a great snack for babies and children.

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“Do you really have to make idlis at home? We could eat them at fast food centres, anytime” said my husband attempting to chew the hard white shapeless idli with uncooked insides. That was not the first time he was eating something like this.

With such constant constructive criticism, I resiliently kept on going with my experiments of making the perfect idli.

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After what seemed like a hundred futile attempts, I took a break and decided to do some research.

Friends and culinary experts revealed some tips:

“Use whole urad dal instead of split.”

“Split urad dal doesn’t attract weevils like whole urad dal.”

“Add some leftover rice.”

“Fenugreek seeds are a must.”

 “Ratio – 1:1 – one part urad dal and one part parboiled rice.”

“Ratio – 1:2.”

“Ratio – 1:3.”

“Ratio – 1:4.”

“Ratio – 1:1:1 – one part plain uncooked rice.”

“Soak for 5 hours.”

“Soak overnight.”

“Soak separately. Grind separately.”

“Don’t let the blender heat up when you grind the batter.”

“Stone-ground is best. Old is gold.”

“Never mix the batter with a spoon. Mix with your hands.”

“Always mix with the stalk of the banana leaf.”

“Leave in a warm oven overnight for fermenting.”

“Leave at room temperature for fermenting.”

“Grease the moulds.”

“Line the moulds with cloth.”

 “Steam for 5 minutes.”

“Steam for 7 minutes.”

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Most people find their own perfect idli recipe through trial and error. Just like me.

Here is the Basic Idli Recipe:

Ingredients:

1 cup urad dal (whole or split, both ok)

1 cup parboiled rice

1 cup plain uncooked rice

½ tsp fenugreek seeds

Salt to taste

Method:

-       Rinse and soak the urad dal and fenugreek seeds.

-       Mix the parboiled rice and uncooked rice. Rinse and soak.

-       After 6 hours or more, add salt and grind separately.

-       Mix the urad dal and rice batter and leave to ferment overnight.

-       Grease idli moulds and steam for 7 minutes.

-       Serve hot with coconut chutney and sambar.

Good luck!

(P.S. I found a nice step-by-step recipe with pictures on http://www.vegrecipesofindia.com/idli-recipe-how-to-make-soft-idlis/ )