Idli

Introduction :

Idli is a south Indian savory cake popular throughout India.The cakes are usually two
to three inches in diameter and are made by steaming a batter consisting of fermented
black lentils de-husked) and rice.The fermentation process breaks down the starches
so that they are more readily metabolized by the body.

Most often eaten at breakfast or as a snack,idlis are usually served in pairs with
chutney,sambar or other accompaniments.Mixtures of crushed dry spices such as
milagai podi are the preferred condiment for idlis eaten on the go.

South Indians have brought the popular idli wherever they have settled throughout
the world.Cooks have had to solve problems of hard-to-get ingredients and climates
that do not encourage overnight fermentation.

Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli).Parboiled
rice can reduce the soaking time considerably.Store-bought ground rice is available
or Cream of Rice may be used.Similarly,semolina or Cream of Wheat may be used
for rava idli.Yoghurt may be added to provide the sour flavor for unfermented batters.
Prepackaged mixes allow for almost instant idlis;however,the additional health benefits
of fermentation process will be lacking.

Idli Burger is another variation that can be made easily.Besides the microwave
steamer,electric idli steamers are available,with automatic steam release and
shut-off for perfect cooking.Both types are non-stick,so a fat-free idli is possible.
Table-mounted electric wet grinders may take the place of floor-bound attu kal.
With these appliances,even the classic idlis can be made more easily.

The plain rice/black lentil idli continues to be the popular version,but it may also
incorporate a variety of extra ingredients,savory or sweet.Mustard seeds,fresh chile
peppers,black pepper,cumin,coriander seed and its fresh leaf form (cilantro),fenugreek
seeds,curry leaves,fresh ginger root,sesame seeds,nuts,garlic,scallions,coconut and the
unrefined sugar jaggery are all possibilities.Filled idlis contain small amounts of chutneys,
sambars,or sauces placed inside before steaming.Idlis are sometimes steamed in a
wrapping of leaves such as banana leaves or jackfruit leaves.

A variety of nontraditional idlis exist these days,namely,standard idli,mini idlis soaked
in sambar,rava idli,Kancheepuram idli,stuffed idli with a filling of potato,beans,carrot
and masala,ragi idli,pudi idli with the sprinkling of chutney pudi that covers the bite-sized
pieces of idlis,malli idli shallow-fried with coriander and curry leaves and curd idli dipped
in masala curds.

Idly goes very well with Idly powder (Milagai podi - literally Chilli powder in Tamil).Many
varieties of idly powder exist;the most popular ones include the powders made of black
lentil/chana dal and Ellu podi (made of sesame seed and dried red chilly).

Recipe For Idli :

Ingredients:
Par-Boiled Rice/Idli Rice - 3 Cups
Whole Urad Dal - 1 Cup
Cooked Rice  - A fistful
Salt - To Taste

Method:

Soak the lentil(whole urad dal) and par-boiled rice/idli rice separately for
at least 6 to 8 hours.

First add the rice in your grinder/mixie/food processor and grind it well.
The batter will not be smooth but little coarse-grained.Remove and set
aside in a large bowl.

In the same grinder/mixie/food processor (don't have to wash/clean) add the
lentil (whole urad dal) along with the cooked rice.Grind it once again.This
takes longer and longer the better idlis it makes.

You need to keep adding little water now and then since it doubles up in
volume when ground.When the batter is smooth (feels like satin),remove
and pour it along with the rice batter.Add the cooked rice/soaked rice flakes
or poha/aval to it while grinding.

Add salt and mix it well.Cover and ferment it overnight on the kitchen
counter-top.

The next day,after fermenting,stir the batter well. Grease the ildi plates
with little oil and pour a laddle of batter in each of the idli plates.

Place it in a pressure cooker (no weights required) with little water underneath
(take care since lots of water will make the idlis in the last plate soggy and too
little water will burn the bottom of the cooker) or use a steamer.

Cook for 10 mins  in high flame and then reduce it low for the last 5 mins.
(they are done when a little stick/spoon pricked in the middle comes out clean).

Cool them for 1 to 2 mins.Unmold the idlis with a silicone spoon and then serve
warm with chutney of your choice and/or idli podi with sesame/gingelly oil and
sambar.