Steamed rice cakes served with a lentil curry.
This dish can be enjoyed as a snack or meal. The light fluffy idlis
are a treat and the curried lentils - Sambhar is delicious. South Indian dishes are liked not
only through out India but also the world over. Usually the Idli is
made with rice and urad daal in the ratio 3parts rice and 2 parts urad
daal. Here we are using the Idli rava that is easily available
from your local Indian grocery store.
Now
if you are in a jiffy and don't have time to soak the rice and daal
Here is HOW
TO MAKE QUICK IDLIS ?
Idli
- Idli rava 2 1/2 cups
- Urad dhal 1 cup
Soak urad daal for about 3 hrs and at the same time mix the idli rava
with water and let the consistency be thick. Later grind the urad daal
till soft and fluffy and mix with the idli rava. Add salt to taste. Mix
well.
Place the mixture in a warm place for 8-10 hours or overnight to
let the mixture ferment. The mixture will rise. In winter, you can place
it in oven (switched off). Grease the idli maker plates with the oil and
fill with the idli batter. Steam, covered for about 10 minutes.
Note
Fermentation is the key step in making fluffy idlis. The softness of
idlis (like sponge) depends on proper fermentation. After fermentation,
the mixture should increase to at least double the volume. The
fermentation is slow in winter and quick in summer.
if you do not have idli maker take a flat bottom wide pot. Pour 2
cups of water. Invert a round cake tin on the base of the skillet. Take
another round cake tin, lightly grease it and fill it to a height of
about half inch with the batter. Place this on top of the inverted cake
tin. Steam for 8-10 minutes. Remove the idli, cut into smaller pieces
and serve hot.
Idlis can be stored in the refrigerator. When required, microwave
them for a few seconds to get idlis as good as freshly made and serve
with hot sambhar.
Sambhar
- Toor Dal 1
cup
- Carrots 2, chopped roughly approx. 1 inch size
- Green chili
1, chopped
- Okra 5,
sliced lengthwise into 4
- Egg plant (baby) , tubular type 3 small size,
1 inch cubes
- Tomato 2, chopped
coarsely
- Ginger 1/2 inch chopped
- Coriander leaves, chopped 1 cup
- Curry leaves 8-10
- Lemon/Lime juice 1 tsp
- Tamarind 1 tsp soaked in water and crushed
- Water 4-5 cups
- Salt to taste
- Spices
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Cumin seeds 1/2 tsp
- Coriander seeds 1/2 tsp
- Hing (Asafotida) powder 1/8 tsp
- Black mustard seeds 1/2 tsp
- Fenugreek (Methi) seeds 1 tsp
- Oil 3-5
Tablespoons
Soak the daal for 20 minutes. Drain and add 2 cups of water. Pressure
cook it for about 5 to 8 minutes after the pressure is reached. Heat the
oil in a pot. Add the methi seeds, sauté till light brown. Remove the
seeds and let them cool. Grind in a grinder to make powder. It is a good
idea to make methi powder in advance and keep it in air tight bottle.
In a pot heat 2
tablespoons of oil on medium heat. When the oil gets
hot, add cumin seeds. When the seeds are light brown add all the spices
including the methi powder. Fry the spices for a little while and add all the
vegetables including coriander leaves and curry leaves. Stir for 2-3
minutes. Add the cooked toor
daal and mix well. Add 2 cups of water. Boil for 10-15 mintes.
Serve idli and sambhar hot.
How
to make quick idlis?
The
easiest way to make perfect idlis is to use the easy Gits package.
The
instructions are easy. When you do mix the water they migh seem watery
but they come out great. Do not adjust the water.
Here
are the instructions as they appear on the package.
Mix contents of pack with
320ml (11 fl.oz) water and 15ml (1 fl.oz) refined edible oil. Stir into smooth batter and
set aside for 10 mins. Lightly grease Idli moulds
with oil. Stir batter gently and pour 35ml (1 fl.oz) into each
mould. Boil 600ml (21 fl.oz) water
in a large steaming vessel or pressure cooker. Place Idli moulds inside the
vessel/pressure cooker, and cover and steam on high heat for 15-20
minutes. Serve steaming hot, fluffy
side up and Gits Instant Sambhar and coconut chutney
SEND
AN INDIAN GIFT BASKET ! WITH IDLI MIX
