This morning I made idili for breakfast. Since I had cooked Sambar the previous night I did not have to spend time on it. Thought I shall trace the origin of Idili and as usual Wikepedia has something to tell.
Idili has changed a lot from it's original version. These days idili is made with rava, oats and even vegetables. Since it is always steamed, it is one of the healthiest breakfast dish.
The idili I made today has a combination of lentils and is full of protein. As you know, proteins are essential nutrients for the human body. They are one of the building blocks of body tissue, and can also serve as a fuel source. Growing up children can have this healthy version of idily any day.
Lentil Idili
Ingredients:
3 cups of rice powder or 2 cups of rice (Raw rice)
Urad Dal - 1/2 cup
Masoor dal - 2 Tbspn
Channa dal - 2 Tbspn
Mung dal - 2 Tbspn
Fenugreek seeds - 1 tspn
Grind the rice and dals separately. Mix it well and leave it to fement overnight. Add enough salt. Steam the idili in idili cooker the next morning for a healthy breakfast.
Idili dough tips:
1. For normal idili the ratio of rice to urad dal is 3:1 or 4:1; both works.
2. One should grind the urad dal well while it is better not to grind the rice to the same level. Else the idili will stick.
3. During winter it is difficult to make the dough ferment. You can save a spoon or two of the old dough to be added to the fresh dough. It will act like "yeast". Even the fenugreek will help in the fermentation. One can also immerse a peeled onion in the centre of the dough to quicken the fermentation. Or even grind an onion along with the rest.
4. This tip could be well known but a novice may have never heard it. Always stir the Idli/Dosai mix before each ladle is taken from the mix. This will ensure that you get a good mix of urad dal and rice since urad dal being light will settle on top. Even then it is always best to make idli with a fresh batter and use any remaining batter for Dosai since your mixing may never ensure an even distribution.
Idli (and the process of steaming) was known in India by as early as 700 CE. The process of steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern day Idli.[1] Earliest mention of the term 'Idli' occurs in the Kannada writing of Shivakotiacharya in 920 A.D, and it seems to have started as a dish made only of fermented black lentil.
Idili has changed a lot from it's original version. These days idili is made with rava, oats and even vegetables. Since it is always steamed, it is one of the healthiest breakfast dish.
The idili I made today has a combination of lentils and is full of protein. As you know, proteins are essential nutrients for the human body. They are one of the building blocks of body tissue, and can also serve as a fuel source. Growing up children can have this healthy version of idily any day.
Lentil Idili
Ingredients:
3 cups of rice powder or 2 cups of rice (Raw rice)
Urad Dal - 1/2 cup
Masoor dal - 2 Tbspn
Channa dal - 2 Tbspn
Mung dal - 2 Tbspn
Fenugreek seeds - 1 tspn
Grind the rice and dals separately. Mix it well and leave it to fement overnight. Add enough salt. Steam the idili in idili cooker the next morning for a healthy breakfast.
Idili dough tips:
1. For normal idili the ratio of rice to urad dal is 3:1 or 4:1; both works.
2. One should grind the urad dal well while it is better not to grind the rice to the same level. Else the idili will stick.
3. During winter it is difficult to make the dough ferment. You can save a spoon or two of the old dough to be added to the fresh dough. It will act like "yeast". Even the fenugreek will help in the fermentation. One can also immerse a peeled onion in the centre of the dough to quicken the fermentation. Or even grind an onion along with the rest.
4. This tip could be well known but a novice may have never heard it. Always stir the Idli/Dosai mix before each ladle is taken from the mix. This will ensure that you get a good mix of urad dal and rice since urad dal being light will settle on top. Even then it is always best to make idli with a fresh batter and use any remaining batter for Dosai since your mixing may never ensure an even distribution.
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