Idly is a pillowy soft steamed cakes made out of soaked and ground rice with lentils and fermented overnight.
FUN FACT : Idly was mentioned in the year 920 CE by Shivakotiacharya an author from Karnataka, India. Ancient history on our plates even after 1102 years!
Bulgar/Dalia B - A whole grain which is nutrient dense and great source of fiber, Magnesium , Potassium, Iron and vitamin B6. Adding bulgar in our everyday diet helps alleviate chronic inflammation and protects us from diseases.
Urad dal/Mungo beans-are rich in iron, magnesium, calcium, potassium and protein.
Here’s how you can make this amazing dish which is not only nutritious and healthy but also taste great!
1- Raw Jeera rice or Sona Masoori -1 cup
2-Bulgar- 1 cup
3-Urad dal - 3/4 cup
4-Chana dal- 2tsp
5-Fenugreek seeds - 1/2 tsp
6-Cooked rice /Poha or rice flakes- 1/2 cup
Step by step method:
1• First measure the lentils, bulgar and rice.
2• Then wash the grains and soak everything in water together except cooked rice/ poha for at least 5 hours.
3• Make a fine paste out of the rice and lentils with very little water. The consistency of the batter is supposed to be thick like a pancake.
4• Let this ground mixture ferment for 7-8 hours or overnight in a warm place. ex: near a heater or inside the oven.
5• After 8 hours you will see the batter is foamy and well fermented. Add salt to taste and mix gently.
6• Oil your steaming dish or idly stand and steam for 8 mins.
7• De mould after cooling down and enjoy with chutney and sambar.
COOKING TIPS AND TRICKS
•Grinding the batter with warm water gives the batter warmth and regulates fermentation.
•Add salt only after the fermentation so that salt doesn’t hamper the ongoing fermentation process.
•Keeping the batter in warm place helps the batter ferment well.
•Making idly is an art! It takes practice and its absolutely worth it.
If you make this recipe snap a photo and hashtag it #yummylahbyhaifa I would love to see your creations! :) Find me on Instagram @yummylah_byhaifa