Idli
South India
Place of Origin:
- Sanna
Also Known as:
Idli is a South Indian steamed rice cake that is typically eaten for breakfast with sambar (spiced lentil soup) and an assortment of chutneys. It is a staple in South Indian households and is a palm-sized steamed rice cake with fermented urad dal (de-husked split black lentil)
Description
Ingredients
1-1/2 cups Boiled rice also called as Parboiled rice/Ukda Chawal/Idli Rice/Ukdo/Katsambar
1/2 cup Raw rice smalled grained rice
1/2 cup grated coconut
1/2 tsp sugar
1/2 tsp salt
1/2 tsp instant yeast
1/2 cup warm water
Recipe
Step 1: Wash and soak the two types of rice and Urad dal separately (in separate vessels) for at least 3 hours in plenty of water.
Step 2: First, grind the Urad dal to a fine paste, and set it aside. This helps in making the Sannas fluffy. Next, grind both types of rice together to a fine thick batter (not as coarse as Idli batter). Use as little water as possible to grind; it should be of dosa batter consistency but not too thick. Transfer to a wide, deep pan large enough to accommodate batter that will double during fermentation.
Step 3: Prepare the yeast solution by mixing the yeast and sugar in a bowl of tepid water. Allow it to stand for 10 minutes until the yeast ferments and turns frothy. Stir to ensure all yeast granules have dissolved.
Step 4: Mix the yeast solution into the batter until completely incorporated. Add sugar to taste (batter can be mildly sweet like appams - adjust based on preference). Add salt to taste (around 1 level tsp). Mix well and cover with a thin muslin cloth. Place it undisturbed in a warm place to ferment for about 2 hours.
Step 5: The batter would have doubled. For fluffy Sanna, do not stir the batter. Place sufficient water in the steamer (tondor) and bring it to a boil. Keep ramekins greased and ready. Pour batter into them half full. Place these ramekins into the steamer, cover the lid, and steam for 15-20 minutes. Remove the lid carefully to prevent vapor from falling on the Sanna and the steam from burning your hands/face. Carefully remove the ramekins and place them face down on a large plate. Allow them to cool.
Step 6: Once cool, remove carefully and serve