Ingredients with Measurements:
- 1 cup Dalia (broken wheat)
- 1 cup Idli rice
- 1/2 cup Urad dal (split black gram)
- 1/2 tsp Fenugreek seeds
- Salt to taste
- Water as required
Special equipment needed:
- Idli steamer or pressure cooker with idli plates
- Grinder or blender
Step-by-step instructions:
1. Soak Dalia, Idli rice, Urad dal, and Fenugreek seeds in separate bowls for 4-5 hours.
2. Drain the water from each bowl and grind them separately in a grinder or blender to a smooth batter consistency. Add water as required.
3. Mix all the batters in a large bowl and add salt to taste. Mix well.
4. Cover the bowl and let the batter ferment overnight or for 8-10 hours.
5. Grease the idli plates with oil and pour the batter into each plate.
6. Steam the idlis in an idli steamer or pressure cooker for 10-12 minutes or until cooked.
7. Remove the idlis from the plates using a spoon or knife.
- Time:
Preparation time: 4-5 hours (for soaking)
- Cooking time: 10-12 minutes
Temperature:
- Steam the idlis on medium heat.
Serving size:
- This recipe makes around 16-18 idlis.
Nutritional information:
- Calories: 100 per idli
- Fat: 0.5g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- Dalia can be substituted with semolina or oats.
- Idli rice can be substituted with regular rice.
- Urad dal can be substituted with Moong dal or Chana dal.
Variations:
- Add grated carrots or chopped spinach to the batter for a healthier version.
- Add chopped green chillies or ginger for a spicy version.
Tips and tricks:
- Make sure to ferment the batter well for soft and fluffy idlis.
- Do not overfill the idli plates as the batter will rise while steaming.
- Grease the idli plates well to prevent sticking.
Storage instructions:
- Store the leftover idlis in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- Steam the idlis for 2-3 minutes or microwave them for 30 seconds before serving.
Presentation ideas:
- Serve the idlis on a plate with coconut chutney and sambar.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with coconut chutney and sambar.
Suggested side dishes:
- Masala chai or coffee.
Troubleshooting advice:
- If the batter is too thick, add some water to adjust the consistency.
- If the idlis are hard, the batter may not have fermented well. Let it ferment for some more time.
Food safety advice:
- Make sure to wash the ingredients well before using them.
- Use clean utensils and equipment for cooking.
Food history:
- Idlis are a popular South Indian breakfast dish that originated in Tamil Nadu.
Flavor profiles:
- Dalia Idlis are soft, fluffy, and mildly sweet in flavor.
Serving suggestions:
- Serve hot with coconut chutney and sambar.
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Region: Indian