Idli is one of my favorite dish from South Indian cuisine. The most important aspect of idli is its softness. The Idlis made this Sunday turned out very soft and fluffy. To make Idli soft, batter plays an important role. Idli can be served with Sambhar and Chutney. For morning breakfast, it can be served with chutney as well.
Check dosa batter and dosa making recipe here. You can also try Idli in microwave.
Here we go,
- Par Boiled Rice – 1 cup (Soaked for 5hours)
- Rice – 1 cup (Soaked for 5hours)
- Urad Dal (without skin) – ½ cup (Soaked for 5hours)
- Poha – ¼ cup
- Fenugreek Seeds – ½ tsp (Soaked for 5hours)
- Salt – to taste
- Oil – to grease
- If you wish to make Idli on Sunday, process should start on Saturday. Soak par boiled rice, poha and rice together for at least five hours.
- Simultaneously, in another bowl soak urad dal and fenugreek seeds together for at least five hours.
- Grind the soaked rice into fine and fluffy paste adding some water. I used almost one cup water while grinding.
- Grind the soaked Urad Dal and fenugreek seeds into a fine and fluffy paste. Less water is required while grinding the dal. Total grinding of rice and dal took more than half hour.
- Mix both the batter and mix well. Add salt.
- Cover the batter and let it ferment for 10hours or overnight. After fermentation the batter will rise to double and bubble will appear on the batter.
- Grease the idli moulds. Pour the batter in the moulds, steam the idlis in a steamer.
- Steam for 10-12 mins or until the idlis are done. Insert a toothpick to check, if t comes out clean, its done.
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Yesterday I made dosa batter at home. The batter was just perfect, as the batter was spreading decently on the griddle. I used non stick dosa griddle. Masala dosa was served with sambhar and coconut chutney. I will be posting both the recipes later this week. J Till then you can check out Punjabi Cholle Bhature or Maharashtrian Komdi vada recipe.
Since the batter recipe is already discussed in DIY series yesterday, this recipe contains making of potato filling and dosa. The dosa tastes heaven when it is hot and crisp served with tangy at the same time spicy sambhar.
Without tempting you much, let’s start with the recipe,
Ingredients for Potato filling:
- Potato – 5 nos. (boiled, peeled and mashed)
- Onion – 1 big (cut into long slits)
- Green chilli – 2 nos. (finely chopped)
- Tomato – 1 big (chopped)
- Cumin seeds – ½ tsp
- White Sesame Seeds – ½ tsp
- Mustard seeds – ¼ tsp
- Curry leaves – a string
- Red chilli powder – ½ tsp
- Coriander Powder – ½ tsp
- Turmeric Powder – ½ tsp
- Salt – to taste
- Coriander leaves – few (chopped)
- Heat oil in a non stick pan, add cumin seeds, mustard seeds (after cracking sound), sesame seeds, onion slices.
- Sauté till it turns slightly brown.
- Add tomatoes and green chillies. Saute for one minute.
- Add salt, turmeric powder, coriander powder, red chilli powder. Saute for another two minutes.
- Add mashed potatoes. Sauté for two minutes. Cover with a tight lid.
- Let it cook on low flame for another five minutes. Saute in-between.
- Our filling is ready!! Garnish with coriander leaves.
Ingredients for Masala Dosa:
- Dosa Batter
- Potato Masala
- Heat a non stick griddle. Take a big spoonful of dosa batter, pour it on the griddle and spread quickly in the circular motion to make a thin dosa.
- Drizzle ghee when it gets cooked.
- Put a spoon full of potato masala in the middle.
- Fold and close the masala dosa.
- Serve hot !!
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