Ordinary Idli

Idlis are a savoury rice cake, originating in India, and popular as breakfast foods in southern India and among Tamils in Sri Lanka and the Indian diaspora spread across the world. Idlis are made by steaming a batter consisting of fermented black lentils (husked or de-husked urad dal) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. This food is steamed without oil, and is often recommended as a healthy food especially for recuperating patients, in hospitals and doctors in India.

Idli has several variations, including rava idli, which is made from semolina or refined broken wheat. Regional variants include sanna of Konkan. Idli is mentioned in several ancient and medieval records of India, giving it historical authenticity to how old this recipe is.

Primary ingredients for rice and dehusked or husked black gram dal, in proportion of 3 part rice to 1 part black gram dal. This is soaked for 4-5 hours, and then ground separately, into pastes, with the rice being of a little more coarse consistency.

The resulting batter is then combined together and whisked with hand and left to ferment for 8-10 hours. Usually, the batter is ground at night and left to ferment overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavour. As a result of the fermentation, the batter should double in quantity. After fermentation some of the batter may be kept as a starter culture for the next batch.

The finished idli batter is put into greased moulds of an idli tray or ‘tree’ for steaming. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). In parts of coastal Karnataka (as also Tamil Nadu), during certain festivals such as Janmashtami, Ganesh Chaturti, Ram Navami, the same batter is steamed in hand-made leaf moulds, of the coconut tree, cashew tree or jackfruit tree, giving the idli a distinct flavor. The Bhaga Shastra mentions the use of banana leaf in the same way.

These specially made leaf-mould idlis are offered to deities during pujas of the festivals. Given the demand for these leaf moulds for festive occasions, it is sold for exorbitant prices, with people ‘making hay while the sun shines’, as the saying goes! Given their uniqueness and flavor, leaf-mould idlis are now also offered in select vegetarian restaurants of coastal Karnataka as a speciality food!

Idlis are mild in taste and therefore require a condiment to relish it.Therefore, idlis are served with sambar whose ingredients and preparation varies from region to region and by personal taste. Another accompaniment to idlis is a coconut based chutney or a kaara chutney made from onions. The dry spice mixture called podi is also served, and is a convenient option, especially while traveling.

Following ingredients are required for making Ordinary Idli :

• Idly Rice- 750 grams (½ padi)
• Urad Dal- 375 grams (¼ padi)
• Chana Dal- 105 grams (3 Palam)
• Powdered salt- 26 grams (¾ Palam)
• Green Chilly- 52.5 grams (1 ½ Palam)
• Coriander leaves- 17.5 grams (½ Palam)
• Asafoetida- 0.78 grams (1/16 .)

• Soak the idli rice for 48 minutes and drain the water. After that drain the rice without water and grind it in the mortar and using a winnow (to free grain from the lighter particles of chaff, dirt,etc., especially by throwing it into the air and allowing the wind or a forced current of air to blow away impurities) separate the part which has become flour and take the part which has rice.
• Soak the urad dal for 3 hours and after that grind it smooth like butter and place it in a lead coated vessel which can hold 6000 gms of water. To this, add the part which has rice and mix it using water as needed. Keep the mixture undisturbed for the whole day.
• To the above fermented mixture add the chana dal and powdered salt. Also add finely chopped green chilly (without the stem) and coriander leaves (without the root).
• Dissolve the asafoetida with 35gms of water and add to the fermented batter and mix.
• Take the vessel which is used to steam idli and fill it with half the amount of water. When the water starts to boil close it with the lid. Then place a banana leaf coated with oil on the idli plate and pour 2 ladle full of batter. Again close it with banana leaf coated with oil. Repeat the process for one more idli plate and close it with a lid.
• After 15 minutes (when water comes out from the lid like drops) open it. Sprinkle water on the leaf and take the idli out. Repeat the process for the rest of the batter.
• P.S : We can also soak the rice and dry it in shadow.Then grind the rice in a hand mill as we do for making rice upma. Then use that rice for making idli.

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