Idli | Coconut Chutney |Onion Chutney | homemade Idli | Preparing Idli batter | Breakfast menu 4
Idli /ɪdliː/) is a traditional breakfast in South Indian households. Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.\r
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To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (urad dal, vigna mungo) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavor. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch.\r
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Idli Batter Ingredients:\r
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1.Idli Rice ---------------------- 1 Kg\r
2.Raw Rice ----------------------- 1/4 Kg\r
3.urad dal ----------------------- 350 Grams Onion chutney Ingredients:\r
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1.Onion --------------------------- 100 Grams\r
2.mustard & urad dal -------------- Small amount\r
3.Tamarind ------------------------ 25 Grams\r
4.Red chili ----------------------- 12 Nos\r
5.Curry leaves -------------------- Required amount\r
6.Salt ---------------------------- Required amount\r
7.Oil ----------------------------- Required amount Coconut chutney Ingredients:\r
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1.Coconut ------------------------- 3/4 cup\r
2.Green chili --------------------- 3 Nos\r
3.Ginger -------------------------- Small Pics\r
4.Fried gram ---------------------- 10 Grams\r
5.mustard & urad dal -------------- Small amount\r
6.Curry leaves -------------------- Required amount\r
7.Salt ---------------------------- Required amount\r
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To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (urad dal, vigna mungo) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavor. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch.\r
\r
Idli Batter Ingredients:\r
\r
1.Idli Rice ---------------------- 1 Kg\r
2.Raw Rice ----------------------- 1/4 Kg\r
3.urad dal ----------------------- 350 Grams Onion chutney Ingredients:\r
\r
1.Onion --------------------------- 100 Grams\r
2.mustard & urad dal -------------- Small amount\r
3.Tamarind ------------------------ 25 Grams\r
4.Red chili ----------------------- 12 Nos\r
5.Curry leaves -------------------- Required amount\r
6.Salt ---------------------------- Required amount\r
7.Oil ----------------------------- Required amount Coconut chutney Ingredients:\r
\r
1.Coconut ------------------------- 3/4 cup\r
2.Green chili --------------------- 3 Nos\r
3.Ginger -------------------------- Small Pics\r
4.Fried gram ---------------------- 10 Grams\r
5.mustard & urad dal -------------- Small amount\r
6.Curry leaves -------------------- Required amount\r
7.Salt ---------------------------- Required amount\r
\r
FACEBOOK : \r
\r
GOOGLE + :