How to Make Recipe of South Indian Idli

How to Make Recipe of South Indian Idli – Idli is a soft, smoky cake made with rice and batter lentil. The lenses used to make idli are urad dal (black gram). Idli is a traditional breakfast made for all South Indian families including mine. Idli is popular not only throughout India but also outside India.

Idli eats vegetarian, vegan, gluten free foods naturally and makes a very healthy breakfast.

Ingredient 

1 cup urad dal 200 gram, I use urad dal gota
1 teaspoon fenugreek seeds
4 cups eat rice 800 grams
2 teaspoons sandstone and rock salt

How To Make South Indian Idli

1- Clean the dal under running water.

2- Then soak the dal in enough water (2-3 cups) for about five to six hours. Add one teaspoon of meth seeds to the dal while immersing.

3- Rinse the rice under running water until it is clear that the water is clear.

4- Then soak the rice in enough water for about 5 to 6 hours, at the same time as the dill.

5- After 5 to 6 hours, drain the water from the drain. Transfer the dal to a blender (or to any grinder you use).

6- Add 1.25 (10) to 1.5 (12) cups of ice cold water and grind into a fine paste. I use my and press the smoothie or soup button normally.

7- Transfer the clay dal to your Instant Pot’s metal pot (if you use IP to boil the batter) or to any other large container.

8- Now remove the rice and put it in the same blender and 1.5 (12) in 2 (16) cups of cold ice water.

The amount of water will depend on the type of rice / dairy you use. Therefore, start with a small amount and add as much water as needed.

9- Grind the rice into a smooth paste.

10- Now, Conveyance the clod rice to the same pot as the dal.

11- Add make (rock salt) to a mixture of rice and dal.

12- Now, start using your hands and mix salt and batter together for 1-2 minutes using your hands. Hand mixing helps with the fermentation process.

13- Batter consistency should be free flow, but should not be running.

14- Now close the pot with a glass lid or along any other lid when using a regular container. The cause I use a glass lid to ferment the batter in instant Pot and it is not a authentic lid is due to the batter can over flow and can lock the lid.

So it is best to use a glass cover.

15- When using Instant Pot fermentation, press the Yogurt button. Increase the time to 12-14 hours. Time will depend on where you live. Here it takes about 12-14 hours for the batter to boil.

If you are not using Pot Instant, close the container and place in the oven with the lights on (especially if you live in a cold place). If you live in a very warm area, simply store the batter over the counter to boil it.

16- After 14 hours, my driver was sweating and ready to do idlis! It had grown in volume and was thick and bubbling.

To test you can throw a small drop of batter in a bowl with clean water. The batter should float, which means it is boiling. If not then it needs more time to ferment.

To south indian idli: grease the idli plates and fill them with batter. Hold the steam for 10 to 12 minutes on high heat or in an Instant Pot for 13 minutes with a pressure valve on the inlet (with 1 cup of water in a pot to produce smoke).

Please note that when the IP is in login mode, it does not show time, so use an external timer.

Okay for a minute or two and then remove the South Indian Idli from the plates. Serve with sambar and coconut chutney.

And make a crisp dosa with the same batter!

If you’ve ever tried this south indian idli Dosa Batter Recipe don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see the latest in my kitchen!

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