Breakfast Foods: Black Gram Dehusked (Urad) And Rice Semolina Idli Recipe
Nutritional Information of Idlis
|Serving size: 2 idlis|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 3 g||15%|
|Carbohydrates 15 g||5%|
|Sugar 0 g|
|Fiber 4 g||16%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 110 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Some Information About Idlis
There are many varieties of idlis. They can be made using black lentils, finger millet, oats, corn meal, etc. Of all these varieties, idli made of dehusked black lentils and rice semolina is considered the healthiest. This snack is very traditional South Indian food. Even today, lentil idlis are a popular breakfast dish served in Indian homes and restaurants. Black lentil idlis are soft, fluffy, flavorful, and mild in taste. Hence, they are served with spicy condiments, like sambar, coconut chutney, onion chutney, or coriander chutney.
A Quick Overview of How to Make Idlis:
Dehusked black gram is soaked in water for 5-6 hours. Then it is ground to get fluffy batter. Washed rice semolina and salt are mixed into the batter. This batter is covered and kept for fermentation. The batter is then poured into idli moulds and steamed to get the delicious and soft snack that you eat. I made them today for breakfast. Here, I share the recipe.
- 1 cup dehusked black lentil or urad dal
- 2 cups rice semolina
- 1/2 tsp salt, to taste
Step-By-Step Instructions and Images for Making Black Lentil and Rice Semolina Idli
- Wash dehusked black lentils in water twice. Soak in fresh water for about 5-6 hours. Strain and collect the water. Grind lentils, adding cold soaked water or plain water little by little. Batter should become frothy in the last stages of grinding. For making idlis, the batter should be moderately thick. Collect the batter in a big container. There should be enough space in the vessel for fermentation.
- Soak rice semolina in warm water for 10 minutes. Wash and drain the water. Add fresh water. Squeeze semolina by holding it inside your fist. Transfer it to the container having lentil batter.
- Add salt. Mix with clean hands. Cover the vessel with a lid. Leave the batter for fermentation. It takes about 8-10 hours for proper fermentation. After fermentation, the batter will raise. Mix once again. If the batter is too thick, adjust the consistency by adding water.
- Keep ready the steamer or cooker. Grease idli moulds. Pour the batter into the moulds to cover 3/4 portion of the depressions. Keep the idli stand inside the steamer. Cook for 10-12 minutes on medium high fire. If you are using pressure cooker for steaming, do not use weight.
- After cooking, take out the idli stand. Sprinkle a few drops of water on hot idlis. This will moisten them and also makes easy to remove them from the moulds. Leave for 5 minutes.
- Take out idlis from the moulds using a spoon. Collect them in a serving bowl.
- Serve hot with spicy coconut chutney or sambar. Enjoy the taste of soft, fluffy idlis!
Additional Information About Idlis
- Soak black gram dal at least for 4-5 hours.
- The time needed for fermentation depends on the temperature in the particular area where you are fermenting the batter. Higher the temperature, faster the fermentation, and vice versa. If you are living in cold temperature, keep the batter inside the inactive warm oven for speedy fermentation.
- Don't add salt while grinding. Mix salt with the batter using your hands. The bacteria in your hands help in proper fermentation.
- Keep left over fermented batter inside the refrigerator. Fermented batter becomes sour if you keep in room temperature for a long time.
- Add less salt to idlis because it is always served with spicy condiments which has salt in it.
- Don't waste soaked black lentil water. Use it while grinding.
- You can make idlis in any shape. The batter takes the shape of the moulds which you are using.
- Idli stays fresh for a day in room temperature.