Idi Recipe: traditional

[Guest guest]

Recently it was reported about jackie Chan who was shooting a mocie

in south India that

 

" Jackie, who loves his native food, has however taken to

vegetarianism, for a short while though. His food habits are said to

be simple. And he is a light eater too. Apparently, he feasted on

local recipes _ 'idli, vada' and 'sambar' _ during a short a time-

off. "

 

 

What are idlis?

 

Idlis are described as:

 

Light and Fluffy, snow white, Steamed rice cakes that taste Great.

Enjoy Idlis with Sambhar, Chutney or Pickles.

 

Appropriate I say.

 

Here is a traditional recipe below. But note that it is assumed that

you have a

 

- pressure cooker (all Indians kitchens have one)

- an idli-maker: ( for picture see

http://www.hotdishes.com/idlycooker.htm)

 

If you don't have an idli maker, you can improvise see below. There

are " microwave idli makers " , I dont know yet how well they work.

 

Here is the traditional recipe. I will post a quick recipe soon that

replaces soak- & -gring by grind- & -soak and fermentation by raising

agents.

 

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Idli Recipe

 

Idli rava (coarse rice powder) 2 1/2 cups

Urad dal (black lentil) 1 cup

Salt to taste

 

Soak urad daal for about 3 hrs and at the same time mix the idli

rava with water and let the consistency be thick. Later grind the

urad daal till soft and fluffy and mix with the idli rava. Add salt

to taste. Mix well.

 

Place the mixture in a warm place for 8-10 hours or overnight to let

the mixture ferment. The mixture will rise. In winter, you can place

it in oven (switched off).

 

Grease the idli maker plates with the oil and fill with the idli

batter. Steam, covered for about 10 minutes.

 

Based on http://www.cuisinecuisine.com/IdliSambhar.htm

 

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Serve with sambhar, it is needed according to the satisfaction

triangle theory, for it to be complete meal.