Idli

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the parboiled rice thoroughly under running water until the water runs clear. In a separate bowl, wash the urad dal and fenugreek seeds.

   Ca. 3 min.

2. 2

   Soak the washed parboiled rice in a large bowl with enough water to cover it by several inches. In another bowl, soak the urad dal and fenugreek seeds together.

   Kokkens note: Soak for at least 4-6 hours, or overnight, for best fermentation results.

3. 3

   After soaking, drain the water from the urad dal and fenugreek seeds. Grind them into a very smooth, fluffy paste using a wet grinder or a high-speed blender, adding a small amount of water as needed until you achieve a smooth, pourable consistency.

   Ca. 10 min.

   Kokkens note: The finer and fluffier the urad dal paste, the softer your idlis will be.

4. 4

   Drain the water from the soaked parboiled rice. Grind the rice into a slightly coarse but still smooth batter, adding a small amount of water as needed. It should not be as smooth as the dal batter.

   Ca. 10 min.

   Kokkens note: The slight coarseness of the rice batter helps create the porous texture of idlis.

5. 5

   Combine the ground urad dal paste and rice batter in a large mixing bowl. Add the salt.

   Ca. 1 min.

6. 6

   Mix the batter thoroughly with your hands for about 5 minutes. This helps incorporate air and kickstart the fermentation process.

   Ca. 5 min.

   Kokkens note: Using your hands helps with better mixing and warmth, aiding fermentation. Ensure your hands are very clean.

7. 7

   Cover the bowl loosely with a lid or clean cloth and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and appears light and bubbly.

   Ca. 12 t.

   Kokkens note: Fermentation time varies with ambient temperature. In colder climates, you can place the bowl in a slightly warm oven (turned off) with the light on.

8. 8

   Once fermented, gently stir the batter. Do not overmix, as this can deflate the air bubbles.

   Ca. 1 min.

9. 9

   Grease the idli molds with a little oil. Pour the idli batter into each mold, filling them about three-quarters full.

   Ca. 2 min.

   Kokkens note: Do not overfill, as the idlis will expand during steaming.

10. 10

    Place the idli stand in a steamer or pressure cooker (without the whistle). Add enough water to the bottom of the steamer so it doesn't touch the lowest idli plate.

    Ca. 1 min.

11. 11

    Steam the idlis on medium-high heat for 10-12 minutes. To check for doneness, insert a knife or toothpick; if it comes out clean, the idlis are ready.

    Ca. 12 min.

    Kokkens note: Over-steaming can make idlis dry and hard.

12. 12

    Remove the idli stand from the steamer and let it cool for 2-3 minutes before demolding the idlis with a spoon or knife.

    Ca. 3 min.

    Kokkens note: Cooling slightly makes them easier to remove without sticking.

13. 13

    Serve the hot idlis immediately with sambar and coconut chutney.