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Light fluffy Idliyam/Idli/Idly (South Indian Steamed Rice Cake)

Servings: 7-8
Soaking time: 6 hours.
Grinding time: 20-25 minutes.
Fermentation time: 6-8 hours.
Preparation time: 3-4 minutes.
Cooking time: 10-12 minutes.
Total time: 41 minutes.

Post Diwali, when heaviness of unending delicacies becomes large, it is time to give some moments of relaxation to your stomach.

‘Idliyam’ or popularly known as Idli (steamed rice cake) seems to me the easiest and lightest way to unwind. Idli tastes best with its quintessential side serve – -‘Sāmbhar‘and coconut chutney/dip.

South Indian! Steamed Light fluffy Idli with mouth -watering hot masala Sāmbhar…

Aah…yummy Idli sambhar and chutney….is definitely on your list of south Indian dishes.

Ingredients:

Boiled rice/par boiled rice: 3 cups
Urad dal (split black gram): one and half cup
Salt: 1 teaspoon
Cooking soda: 1 pinch
Cooking oil: 2 teaspoon

Preparation:

Soak rice and dal for 5-6 hours or overnight.
Grind the rice with water to a course paste in a ‘dosa grinder’ or ‘mixi grinder’.
Grind the dal with water to a very smooth paste.
Mixed both paste together, add salt, stir well.
Cover the mixture; leave it for 6-7 hours for fermentation).

Method:

Add cooking soda (optional) and oil to the mixture.
Smear the idli stand cups with little ghee/oil.
Pour ladle ful fermented mixture in idli stand cavity.
Place the idli cooker on the gas with a cup of water, heat the water; place the idli stand into the idli cooker and close the lid.
Cook until toothpick inserted near the centre of the idli comes out clean.
It will take about 8-10 minutes.
Take out this idly with the help of spoon, and transfer into serving bowl.
Light fluffy idli is ready to serve with masala Sāmbhar and coconut chutney.

You can also serve with tomato onion chutney and dry sesame seed chutney.