Cooking Rice Cakes ( Idli)

 Idli is a popular South Indian breakfast dish that is made with fermented rice and urad dal batter. Here are two easy recipes to make delicious Idlis at home.

Recipe 1: Classic Idli

Ingredients:

- 2 cups idli rice

- 1\/2 cup urad dal (split and skinned black gram)

- 1\/2 teaspoon fenugreek seeds (methi seeds)

- Salt to taste

- Water, as required

Method:

1. Rinse and soak idli rice and urad dal separately in water for 4-5 hours.

2. Rinse the fenugreek seeds and soak them with the urad dal.

3. Grind the urad dal with fenugreek seeds in a mixer or grinder to a smooth and fluffy batter. Add water as required.

4. Remove and put it in a large bowl.

5. Grind the rice in batches and add it to the urad dal batter. Mix well.

6. Add salt to taste and mix well again.

7. Cover it with a lid and let it ferment in a warm place for 8 to 10 hours or overnight.

8. After fermentation, stir the batter well and add some water if the batter is too thick.

9. Grease the idli plates with oil and pour the batter into each mold.

10. Steam the idlis in a pressure cooker or idli steamer for around 10-12 minutes until done.

11. After steaming, let it cool down a bit before removing the idlis from the plates with the help of a knife.

Serve hot idlis with coconut chutney and sambar.

Recipe 2: Rava Idli

Ingredients:

- 1 cup semolina (rava or sooji)

- 1\/2 cup curd (yogurt)

- 1\/2 cup water

- 1\/2 teaspoon mustard seeds

- 1\/2 teaspoon cumin seeds (jeera)

- 1\/2 teaspoon urad dal (split and skinned black gram)

- 1\/2 teaspoon baking soda

- Salt to taste

- Coriander leaves for garnish

- Oil, as required

Method:

1. Heat oil in a pan and add mustard seeds, cumin seeds, and urad dal. Let it splutter.

2. Roast the semolina in the same pan for about 3-4 minutes or until it turns light brown and fragrant. Remove from the pan.

3. Let it cool down a bit and then add curd, water, and salt. Mix well and keep it aside for 15-20 minutes.

4. Grease the idli mold with oil and keep it ready.

5. Add baking soda to the idli batter and mix well.

6. Pour the batter into the idli molds and sprinkle some chopped coriander leaves on top.

7. Steam the idlis in a pressure cooker or idli steamer for around 10-12 minutes until done.

8. After steaming, let it cool down a bit before removing the idlis from the plates with the help of a knife.

Serve hot rava idlis with coconut chutney and tomato chutney.