If I was a poet or a writer, I would have written an ode to the famous South Indian breakfast star - 'The soft and fluffy Idli'. Any household in South India is bound to have this delectable super soft idli for breakfast at least a couple of times a week.Such is the fame and the ease of preparing this filling and healthy breakfast dish.Since I cannot aptly express my 'ode', I chose it as the theme for
last month's edition of Blogging Marathon # 11
, an event started by Srivalli.Unfortunately I could not post it on that day, so here it is now..Better late than never ,rite....
Though most of us are familiar with this breakfast dish, here is a little note for those who are reading about this for the first time. Idli or Idlly as it is known, is a steamed savory cake prepared using rice and urad dal. A little bit of fenugreek seeds are also added, These 3 ingredients are soaked and ground to a smooth paste.Salt is added and the batter is allowed to ferment and then it is steamed in molds to get the soft and fluffy idlis.
Idli stands are available to steam the idlis. The one above is the traditional vessel and has two or more plates.Sufficient water is placed in the main vessel. A white cotton cloth is spread on the molds and then the batter is poured into it and steamed. Once done, the idli molds are sprinkled with water and then the idlis are ' peeled' and served. Those who have tasted idlis prepared in this vessel will vouch for its taste and aroma which is one step ahead of those prepared in the idli stands.
The history of Idly can be traced back to the Sangam period and has been a favorite dish ever since.This dish is served with sambar and chutney and sometimes with Milagai Podi- a lentil spice mix.
There are many varieties of this idli and now numerous instant idlis have come up keeping pace with the need for a quick breakfast.I have prepared quite a few varieties and have listed them at the end of this post...
For today's post, I am sharing with you Poha Idli made with pressed rice. Though it looks like the regular idli,it is extremely soft and delicious.
Idli rice - 1 cup
White urad dhal - 1/4 cup
Pressed rice / Aval / Poha / beaten rice - 1/4 cup
Salt to taste
- Wash and soak idli rice and urad dal in two separate containers for atleast 4 hours.
- Drain water from the rice and urad dal.
- Grind the urad dal to a fine paste [adding very little water] and remove the batter into a vessel.
- Grind the rice along with the beaten rice to a fine paste adding a little water.
- Remove this into the vessel with urad dal paste.
- Add salt and mix well.
- Cover and keep aside over night or at least 8 hours till it doubles its volume.Mix well.
- Pour this batter into greased molds and steam till done approx.10-15 minutes
- Serve hot with Sambar / Chutney
After fermentation, transfer the batter into small containers and store in the fridge. This batter keeps well for 3-4 days in the refrigerator.Do not use if the batter remains for a long time and turns sour.
Here is a list of idli's from my kitchen....
To prepare these varieties the batter needs to be fermented...
The Regular Idli
Kollu Idli-Horse gram idli
Wheat rava idli
Vegetable Oats Rava Idli
Instant Oats Coriander Idli
Instant Oats, wheat and corn Idli
Ways to use up left over idlis
Labels: Aval, Idli Recipes, KLBIdli, Morning Raga, SI, Tamil Nadu Cuisine, Vegan varieties