Yummy Food

Yummy Food - fast to cook, good to eat

Home » Breakfast/Brunch Recipes » Andhra Idli – A South Indian Delight

Andhra Idli – A South Indian Delight

Published: | LAST UPDATED ON: Dec 1, 2022 by Lubna Karim

Idli/idli’s/idlelu is a name given to steamed cakes which are prepared by grinding urad dal and rice cream. Urad dal/black lentil are earthy flavourved, nutritious and mucilaginous textured dal having its origin in India. Cream of rice/rice soji/rice suji/idli ravva is more commonly used to make fine and smooth idlis in Andhra Pradesh. In other south Indian states parboiled rice is used to make idlis. Present day idlis are transformed into more easy and simple procedure than the older history of making idlis. In olden days idlis were made by soaking black lentils in buttermilk and then ground to fine paste by adding clear water of curds. As per records addition of rice or rice cream is unknown till 17th century.
Andhra Idli

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.

Andhra Idli

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.Idli

Andhra Idli With Karivepaaku Karam Podi and Sambar

Andhra Idli – A South Indian Delight

INGREDIENTS:
    • 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

Idli

PREPARATION:
  • 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

Idli With Shallot Sambar

TIPS:
  • 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 mould

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.

Karam Idli

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.

Karam Idli

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.

Comments

  1. 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.

    Reply

  9. Gita says

    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!

    Reply

  13. Suparna says

    hey lubna,
    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!
    TC

    Reply

  14. Vrinda says

    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…

    Reply

  21. 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.

    Reply

  27. Sunshinemom says

    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!

    Reply

  38. 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

    Reply

  41. 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?

    Reply

  45. 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.

    Reply

  48. Mansi says

    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:)

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Collaborations

Collaborations | Yummy Food

Buy my food images @

getty images

Search by Category

Yummy Food