The idli is a steamed South Indian meal component. The fluffy rice and lentil bread is not only very nutritious, but also filling. Idlis are eaten for breakfast, lunch or dinner. The protein and carbohydrate rich idli batter is nutritious more because of the overnight fermentation. The idlis could also be made with semolina or refined flour. Slightly diluted and you can make dosas with the same batter!
The accompanying sambhar is just as nourishing, with the goodness of lentil and vegetables. The idlis could either be eaten with the sambhar poured gently over each bite or dunked into the bowl of sambhar.
Ingredients:
- Rice (parboiled or uncooked)
- Black lentil (split)
- Warm water for dilution
- Salt to taste
Popular Accompaniments:
The idlis could be stuffed eaten with any of the following accompaniments, other than the popular sambhar:
- Wet coconut chutney made of ground coconut, gram dal, fresh coriander, green chillies and/or mint leaves
- Dry coconut or spice chutney treated with curd or coconut milk
- Any vegetable preparation or pickle
- Any meat or vegetable curry preparation
Preparation:
Idlis
1. For the batter, the proportion of one cup of rice to half a cup of the black lentil should be washed and soaked for at least 6 hours.
2. The soaked mixture should ground to a coarse paste in a blender, checking on the water quantity.
3. Add salt to taste and allow the batter to ferment overnight.
Sambhar
- 1 cup toovar dal
- 1 chopped tomato
- 1 chopped onion
- 2 diced eggplants
- 1 drumstick, peeled and cut into 1 inch pieces
- 1 diced potato
- 1 tablespoon of tamarind pulp or lemon juice
- Salt to taste
For the sambhar masala
- 6 dry red chillies
- 1 tblsp coriander seeds
- 1 tsp fenugreek seeds
- 1 tblsp toovar dal
- 1 tblsp Bengal gram (split)
- 1 tblsp black gram dal (split)
- 1 tsp turmeric powder
- 1/2 tsp asafetida
- 1 tsp vegetable oil
Heat the oil and roast all the ingredients and then grind them in the blender
Idlis
1. Mix the idli batter well.
2. With a clean ladle, place the batter in small amounts in the oiled hollows of the pre-heated idli steamer.
3. Ensure that the lid of the steamer is set well and allow the idlis to bake for 5 minutes.
4. Remove and set aside. Cover with a hot, moist muslin cloth to remain fluffy while the other lots are done.
Sambhar
1. Cook the pre soaked dal and all the vegetables in a pressure cooker with 2 cups of water.
2. Add the sambhar masala and tamarind pulp and boil for 5 more minutes.
3. Heat the oil set aside for the seasoning and then put in the asafoetida, mustard seeds and curry leaves (in that order).
4. Pour the seasoning over the sambhar and set aside till ready to serve.
Presentation:
The best idli presentation is on the banana leaf. Alternatively, place the idlis on a tray with the sambhar served in a bowl. Don't forget hot, filter coffee!
