Rice is the key ingredient which helps in fermentation of the idli batter. Ingredients change over the time but the making of the idli is still the same. In the olden days, when idli moulds were not so popular or not available, the thick idli batter was poured on a clean muslin cloth/banana leaf, which is tied tightly over the mouth of a heavy bottomed vessel half filled with water by placing a lid over the top and get the water to boil till the batter is completely cooked. The idli made by this procedure is often big in shape and size, so they use to cut into bite-size pieces and serve. Over the times the idli moulds/idli pressure cooker hit the market reducing the hectic work. Now just by greasing the plates in the mould by a drop of oil and pouring in the batter and leaving it to steam with a glass of water in the vessel is all you have to do to indulge in white, soft, creamy and melt in mouth idli’s.
Idli(s) is not only easy to prepare (when the batter is readily available) but also a wholesome breakfast. The fermentation of idli batter break down starch into simple sugars, making it easy to digest. As it is a combination of cereal-pulse it makes a complete healthy meal. Idli’s are ideal for those who are on diet as they are low in fat and gluten free. Fermentation process of idli batter increases B complex and C vitamins, which are helpful to fight against the diseases.
Andhra Idli With Karivepaaku Karam Podi and Sambar
Andhra Idli – A South Indian Delight
1 cup Urad dal/black lentil
2 cups rice cream/rice ravva/rice sojii/rice suji
1/2 tbsp Fenugreek seeds
Salt to taste
Oil for greasing
Wash and soak urad dal and rice cream in separate bowls with enough water for 6-9 hours.
Drain and grind urad dal and rice cream together in a mixer till smooth and frothy. If required add little water and grind to medium tight consistency.
Remove the batter in a bowl and mix well to avoid lumps. Cover and leave it to ferment overnight or 6-9 hours in a warm place.
Once the batter is fermented, add salt and mix well. Grease the Idli moulds and fill spoonfuls of the batter into the moulds and steam for 12-15 minutes.
When the Idli’s are done, let the steam out by taking out the lid and leave it for 2-3 minutes.
Dip a flat spoon/knife in cool water and run around the edges to scoop the idli’s from the mould.
Serve hot with peanut chutney or karivepaaku karam podi or sambar.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.
Idli With Shallot Sambar
The consistency of the batter should be medium tight like thick coconut milk.
Fermentation depends upon the climate. Fermentation is fast in summer and slow in winter.
During winters when the fermentation is very slow, leave the batter in pre heated oven.
Always fill the batter to 3/4 of the mould, so that there is sufficient place for the batter to rise while cooking.
Refrigerate the left over batter and when you are using it again ensure to get it back to the normal room temperature to get soft idlis. Chilled batter will interfere in rising of the idlis.
To check whether the idlis are done or not insert a tooth pick and if it comes out neatly then idlis are completely done.
Idli Batter in idli mouldThese Idli’s are going to participate in Monthly Mingle #33 -Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta of What’s For Lunch Honey?. These idli’s are also going to participate in MLLA – Twelfth Helping hosted by Apu of Annarasa, event by Susan of The Well-Seasoned Cook.
Idli With Karivepaaku Karam Podi and a drop of ghee. By clicking on the recipe names you can have a look at karivepaaku karam podi and Sambar recipes.
Idli With Karivepaaku Kaaram Podi and a drop of gheeNOTE : To recreate leftover or cold ildi’s, dip one by one in cold water and transfer them into a microwave proof bowl and microwave for 1-2 minutes. Hot idli’s are ready to serve.UPDATED: Idli With Sambar and Idli With Karivepaaku Kaaran Podi is going to participate in EC‘s WYF:Breakfast Event.
rekhas kitchen says
OMG lubna what a information about what we eat every day,simply superb. Wow wowand that karivepaku karam podi with idli pic. OMG soooooooooooo tempting. great entry
realy a comfort breakfast for ever yum yum yum yum yum yum yummmmmmmmmmmmmmmmmmy.
I love that idli dunked in sambar … This is my fave breakfast
I love idlies..urs is lookin good.As usual nice pics:)
Gorgeous and tempting clicks..idlis look soft and fluffy 🙂
Comfort Breakfast Lubna..Looks Yumm..Confused with one thing..Is that Idli rava or Rice Rava..??
Nice clicks… idli sambar looks so yumm … and also with the podi 🙂
Idlis are looking wow! GR8 breakfast, specially for B'lore weather. I too reheat idlis with same procedure. Good job Lubna…..
OMG im droooooling!! I wanna try this recipe!! looks really yummy
Yummy and fluffy idlis floating on samabr and smeared with podi…my comfort food 🙂 I prepare idlis with idli rice or boiled rice, this version is new to me, looks delicious!
Rosa's Yummy Yums says
What a wonderful speciality! I love the way it's served. Yummy!
I guess those big idlis are making a comeback in the form of plate idlis.
Thanks for the post about the history of idlis. Never knew.
Slurp! Even after eating countless softest Idlis in Bangalore, I am still crave for those! Looks yum! 🙂
Here are some photos to share with you of Trisha's graduation ceremony on Saturday.
fantastic write up! beautiful clicks, and the pics are tempting me to make idlis in a day or two…I hopped on from priya's blog she too had posted spongy yummm idli's, here I get another Idli welcome 😉 wow! totally loving it!
good one as always lubna!
Yummy soft idlies Lubna..v prepare idli with raw rice instead of suji..i had this suji idli for the first time at Adiga's restaurant ,B'lore..was yumm…
lot of information …thanks
lovely info Lubna..idli looks delicious
I love idlies. Looks soft and yum. Good info there, Lubna
Wonderful clicks…idli looks yum
Kitchen Flavours says
Thank you Rekha, Deesha, Chitra, Parita, Prathibha, Padma, Khaugiri, Dhanggit, Gita, Rosa, Indosungod, Suparna, Vrinda, Sailaja, Trupti, Vani and Priti.
Kitchen Flavours says
Prathibha – Rice ravva and Idli ravva are different.
Viki's Kitchen says
The history of idly, before the arrival of idli molds is quite interesting. Never known this fact before:)
Love that idlies with ghee and karuvepillai podi. Nice breakfast.
Love the way you presented the idli with different combination..My vote isidli with ghee and podi…Really makes me drooling
yummy clicks lubna and nice write up about it..looks soft and spongy..wish i have that bowl of sambar idli..
This is a Brilliant post on idli to tempt with all kind of side dishes. Great Post KF!
Lubna why are you tempting pur taste nuds like this? Idlis looks so yummy.
The Idlis look so soft! I was looking for the recipe and now I found one, will give try and let you know
After the intro I thought you are trying the ancient method:). I too prefer the modern version!
The idli in sambar is so tempting but then I also love it topped with any podi!
Wow soft n spongy idlis! Awesome clicks! And interesting writeup! Never knew the facts before!
A2Z Vegetarian Cuisine says
Idli we have regularly, but only from your click i am make out how beautiful it can be. Very nice clicks and very beautiful presentation.
These sound so unique, I would love to try them!
This is a really great post. The history of the dish was really interesting to me!
Fab idlis lady..they look extreme Fab!!
garam garam sambhar main doob idleeee
Poornima Nair says
Beautiful pics Lubna and your idlis look perfect, esp the one that's drowned in Sambar.
Preeti Singh says
I can eat idli any time (breakfast, lunch, dinner) :)…I truly love it…It looks perfect, soft and fluffy..very nice pics.
5 Star Foodie says
Thanks for the information on this delightful treat! The idli looks delicious!
awesome write up..interesting..idlis look good!
simply yummy …I love idly with sambar ..Great clicks dear
Varsha Vipins says
I was praying that u dont put the pic of idli with sambar n indeed u did..hehe..n i died..lool..n that podi pic is also super fab..Il do nything to get an idli now..:D
Love the picture…idlis look so soft..and the tips are useful too !
I love those idli molds. Your idlies look so good.
Girl Japan says
Oh I miss this so much, I can not find any local Indo shops where I can buy my favorites, pure comfort food…. where do you buy your spices?
Very informative! I like idlis soaked in sambhar. Tastes yummy!
Shama Nagarajan says
nice post..enjoyed reading…
yummy post…i am droolin here,..
Kitchen Flavours says
Thank you Priyameena, Pooja, Lavi, Aparna, Renu, Sunshinemom, Pooja, A2Z Vegetarian Cuisine, Sara, Jessbat, Rush, Poornima, Preeti, 5 star foodie, Kittymatti, Venna, Varsha, Jyothi, Ivy, Girl Japan and Homecooked.
Nithya Praveen says
Hmmm my fav breakfast:).Nice click on with the podi…was very inviting.Interesting read too Lubna..thanks for sharing!
always wished to try indian recipes. but never get the chance.. this is sooo easy and sounds yummyyy..
wow, my first time here, and wonder how I missed your blog for so long!!! I love the way you describe your recipes, and I'm gonna try those coconut rotis soon!!!
I'm hosting SHF-Fruit & nut event this month, and it'd be great if you could participate:)
Dr. Davon Jacobson, MD says
This is really a well laid out website. I like how you have presented your information in excellent detail. You seem to really love your site. Keep up the great work here and please visit by my blog sometime. The url is http://healthy-nutrition-facts.blogspot.com
very informatif Lubna, thank you for sharing.. look delicious too.
RAKS KITCHEN says
Most of the south indians make this everyday but dont know abt the specialty 🙂 The pictures are really looking nice:)
Kitchen Flavours says
Thank you Nithya, Nora, Mansi, Dr. Daven, Fitri and Raks.
Wow lovely idlis. Like to have with sambhar and chutneys. Comfort breakfast. Lovely and beautiful pictures.
OMG! I love Idli!! I don't have the mould that you use, what can I use?
Akal's Saappadu says
I can never get bored of idli, it's my all time favorites, I can eat that for all the meals; I love idli with podi and sesame oil, yummmm!
OMG, that last photograph is so good!
Kitchen Flavours says
Thank you Valarmathi, Mycookinghut, Akal and Cynthia.
Looks really so tempting!