How to cook idli
Take two cup of boiled rice and one cup of Urad dhal. Wash the rice four times Urad dhal two times for bright white idli. Soak both the items for two hours.
After soaking time gets over, grind the rice and Urad dhal seperately in a grinder. Grinding in mixer will spoil the softness of the dish and it reduce quantity of the batter.
Rice batter consistency
Many of them are puzzled on how to the correct time to take the batter out of the grinder. The consistency is more important for fluffy and tasty idli. Pour the water when the batter is tight. This helps in fast grinding. When you touch the rice batter, you have to get the rava or sand texture. It indicates that you have to stop the grinding process.
Urad dhal consistency
The batter has to be fluffy ie when you take the batter and blow it, if the air passes through the batter or it moves from the surface area then take out from the grinder. Don't add to much of water in the batter, it loses the fluffy power and makes the idli hard and heavy.
Pour the rice batter and dhal batter in a big vessel and leave it for eight hours after adding the required amount of salt. The batter rises it level and fill the full area of the vessel.
Now, apply oil on the idli plates and spread it. This is to make sure that the idli comes out easily without sticking on the plates. Heat the idli vessel till the water poured under the plates gets high heat temperature. Place the plates inside the vessel and close it.
Steaming method for all steaming dishes
Most of the steaming dishes follow the same procedure. It takes 15 min to cook the dish. After closing lid, increase the flame for ten minutes and reduce the flame for five minutes. Switch of the gas and wait for few seconds. If every thing is correct, the idli can be taken without using spoon. Hot, fluffy, white idli is ready to eat.
Heat the idli vessel with three cups of water under the plates and close the vessel after placing the empty plates inside. The correct temperature to pour the batter is, the water droplets should be there on the upper lid.
RAVA IDLI
INGREDIENTS
upma ravai or sooji. 1 cup
Very thick curd or yoghurt. 2cup
Salt. required quantity
Appam soda. 1/4 tsp
Carrot. 1
Coriander. one hand full
Gingerly oil or ghee. 4 tsp
PREPARATION
Soak one cup of sooji in two cups of thick curd with add appam soda, salt and mix it. The thick curd decides the softness of idli. If the curd is not very thick, idli will be hard and tasteless. Leave the batter for fifteen min.
VEGETERIAN IDLI
Idli mixed with vegetables fills an empty stomach of any age that has all the nutrients needed for daily energy. It can be served as a starter or a snack for kids. A coconut chutney is the best side dish for this main dish.
Ingredients
Mustard seeds. 1 tsp
Gram dal. 2 tsp
Moong dal. 1 cup
Urad dal. 1 tsp
Vegetables like beans, grated cauliflower 2 to 3 florets, black pepper corn 8, carrot, smashed peas, coriander finely chopped 1 cup
Ginger. 1 small piece
Asoefitida A pinch
Green chilli. 2
Curry leaves required quantity
Oil 2 tsp
PREPARATION
Soak 2 cups of I R 36 variety Rice and 1/2 cup of Urad dal separately for four hours.
In a vessel, pour Oil and fry Mustard seeds. After Mustard seeds gets popped, add Gram dal, urad dal, then stir it with vegetables, ginger, chilli, curry leaves. Add a pinch of asafetida with a pinch of salt. Mix the boiled moong dal with vegetables. Take the idli batter and pour these mixture in it.
HEALTH BENEFITS
White rice and White lentil are the most important ingredients for making Idli. White rice is a polished rice packed with 90℅ of Starch or carbohydrates. It helps to gain weight as well as increase the blood sugar levels in the blood. The health benefits of white rice is less than brown rice because of processing the grain for many times.
White lentil or urad dal is beneficial for protein rich, iron, calcium and other nutrients filled vegetarian lentil that equals the nutrients possessed in non veg dishes. For strong and healthy bones, women consider to add this ingredient in the form of sweet, Alwa, etc.
Colourful vegetables are usually rich in anti oxidants, vitamins like A, B Complex, Minerals that boosts the immunity power and stamina in the body.
Dal like Moong dal and Gram dal supplies more energy to the body. These dal strengthen the muscles, proper functions of body organs and fights causes of the illness. Asoefitida reduces the cause of gasteric trouble.
Grind the carrot and chop the coriander for spicy and colorful idli.
Heat the idli vessel till it gets water vapour on top of the lid. Apply ghee or gingerly oil on the top idli plate. Place the carrot and coriander before pouring the batter. Close the lid and heat the idli vessel on high flame for 10 min and 5 min in a low flame. Off the gas and serve the soft and white rava idlies to your dearest ones to make them feel special.
TOMATO IDLI
INGREDIANTS
Idli. 11
Oil required quantity
Ginger
Garlic paste. 1 tsp
Orange color powder. Pinch
Turmeric powder. 1/2 tsp
Garam masala 1/2 tsp
Salt. To taste
Chilli powder. 1 tsp
Cornflour 1 tsp
Gram flour. 2 tsp
Dip the sliced idli into the batter and fry it in a pan filled with hot oil. Make sure that oil reaches the frying temperature by sloping a small boll of batter. If the ball gets golden brown color then it reaches the frying temperature.
Now, toss the four pieces of idli then stir it. Filter the excess oil after the idli turns into a colorful, crispy and spongy texture inside.
Kids love to eat this food instead of boring white fluffy idli. But, on healthy wise, white idli is more beneficial then Manchurian. Any way, do not consider this dish as a unhealthy one because it has some health benefits of idli.
No comments:
Post a Comment
A common tips and information were posted for knowledge purposes. Doctor advice is recommended before following any tips mentioned in this blog. Visit again for good health and knowledge building.