IDLI

IDLI Recipe

To prepare idlis, you will need to follow these steps:

1. Soak 1 cup of urad dal (split black lentils) and 1/2 tsp of fenugreek seeds in water for at least 4 hours.

2. Soak 1 cup of idli rice or regular short-grain rice in water for at least 4 hours.

3. Drain the water from the urad dal and grind it into a fine paste using a food processor or grinder.

4. Drain the water from the rice and grind it into a fine paste using a food processor or grinder.

5. Mix the urad dal paste and rice paste together in a large mixing bowl.

6. Cover the mixture and let it ferment for at least 8 hours or overnight.

7. Once the mixture has fermented, add salt to taste and mix well.

8. Grease the idli molds with oil and pour the batter into the molds.

9. Steam the idlis in an idli steamer for 10-15 minutes or until fully cooked.

10. Serve the idlis hot with sambar or chutney of your choice.

Note: The fermentation process is crucial for the idlis to turn out fluffy and spongy. The fermentation time may vary depending on the temperature and humidity of your location.

IDLI Nutrition

1. Idli is a traditional Indian steamed cake made from a fermented batter of rice and lentils. It is a popular breakfast dish in South India and is considered to be a healthy and nutritious food.

2. Low in fat: Idlis are low in fat and cholesterol-free, making them a healthy option for those looking to manage their weight.

3. High in Carbohydrates: Idlis are made primarily from rice and lentils, which are rich in carbohydrates. These carbohydrates provide energy to the body.

4. Rich in Protein: Lentils (urad dal) used in the batter is a good source of protein, which is essential for growth and repair of the body.

5. Good source of Fiber: Idlis are made from fermented batter of rice and lentils, which are both good sources of fiber. Fiber aids in digestion and can help reduce the risk of constipation and other digestive disorders.

6. Rich in Vitamins and Minerals: Idlis are rich in various vitamins and minerals, including vitamin B, iron, and calcium.

7. It's worth noting that idlis are usually served with sambar and chutney which can add extra calories and fat to the dish, depending on the recipe. In addition to this, if idlis are deep fried it could increase the calorie intake

IDLI History

1. Idli is a traditional South Indian dish that has been around for centuries. The origins of idli can be traced back to ancient India, where it was known as "iddalige" in the Kannada language. The earliest known reference to idli is found in the writings of the 9th century Indian sage and philosopher Adi Shankaracharya, who described it as a nutritious and easily digestible food.

2. The exact origins of idli are not clear, but it is believed that the dish was first made in the southern part of India, specifically in the state of Tamil Nadu. It was traditionally made by grinding rice and lentils together to form a batter, which was then fermented overnight. The fermented batter was then steamed to make the idlis.

3. Over time, idlis have become a popular breakfast dish throughout South India, and it is now enjoyed all over India and in many other parts of the world. Today, idlis are made using various methods, including using a mix of different types of rice and lentils, and also using modern kitchen appliances like grinders and mixers to make the batter.

4. Idli has been an important part of South Indian culture for centuries and it is considered to be a healthy and nutritious food. The dish is enjoyed by people of all ages and is considered to be a comfort food.