Introduction:
Idli Recipe in Hindi
Idli Recipe in Hindi: Idli, a circular steamed rice-lentil cake, stands as one of the healthiest breakfast items in Indian cuisine and is a staple in South Indian households. Prepared by steaming a batter made from short-grain rice and protein-rich urad dal, this dish requires minimal cooking oil, mainly for greasing the idli molds. With various varieties such as rice idli, rice rava idli, poha idli (aval idli), instant rava idli, ragi idli, and oats idli, this step-by-step recipe focuses on traditional rice idli made in an idli steamer.
Ingredients:
Idli Recipe in Hindi
- 1 cup Parboiled Rice (idli-dosa rice or short-grain rice)
- 1 cup Basmati Rice (or any rice)
- 1/2 cup Whole Urad Dal (skinned) or split Urad Dal
- 1/4 cup Poha (flattened rice / aval)
- 1/2 tablespoon Fenugreek Seeds (methi)
- Salt to taste
- Oil, for greasing
Directions:
Idli Recipe in Hindi
Step 1: Rinse Urad Dal and Fenugreek Seeds
- Wash urad dal and fenugreek seeds in water 2-3 times.
Step 2: Soaking Urad Dal, Fenugreek Seeds, and Poha
- Soak urad dal, fenugreek seeds, and poha (flattened rice) together in 1 cup of water for 4-5 hours. The dal’s size and volume will almost double after soaking.
Step 3: Rinsing Parboiled and Basmati Rice
- Rinse both parboiled and basmati rice together in water for 3-4 times. Place both types of rice in a large bowl, fill it with water until ¾th height, and rub rice grains between your fingers. Drain the water and repeat the process 3-4 times to rinse them properly. Soak them together in 2 cups of water for around 4-5 hours.
Step 4: Grinding Urad Dal and Fenugreek Seeds
- Drain excess water from soaked urad dal and reserve it for the grinding process. Transfer drained dal and fenugreek seeds into a large jar of a mixer grinder or wet grinder.
Step 5: Grinding Urad Dal Mixture
- Add 1/2 cup of preserved water (from step 4) and grind until a smooth texture is achieved. Gradually add more water as needed and grind until the mixture is smooth and fluffy. The ground dal mixture should have a light and fluffy texture.
Step 6: Transfer to Container
- Transfer the ground dal mixture into a large container.
Step 7: Grinding Rice Mixture
- Drain excess water from the rice. Add drained rice to the same mixer grinder or wet grinder jar.
Step 8: Grinding Rice Mixture
- Add water in small quantities as needed (approximately 1/2 cup in total) and grind until a slightly coarse texture is achieved.
Step 9: Combine Urad Dal and Rice Mixtures
- Transfer the ground rice mixture to the same container in which the urad dal mixture is stored.
Step 10: Adding Salt and Fermentation
- Add salt and mix well. Ensure that the batter has a medium consistency. Cover it with a plate and keep it in a warm place for 8-10 hours. If you are in a cold place, place the batter in an oven with the oven light on.
Step 11: Fermentation
- The size and volume of the batter would increase as it ferments.
Step 12: Stir Fermented Batter
- Stir the fermented batter with a clean ladle or a large spoon. Look for tiny air bubbles in the batter, as shown in the photo. These bubbles are crucial for making soft and spongy idlis.
Step 13: Checking Salt and Preparing Steamer
- Check the batter for salt and add more if required. Pour 1-2 glasses of water into the steamer and place it on the stove to heat over medium flame. Grease idli molds with oil and pour batter into them.
Step 14: Steaming Idlis
- Place the molds in the steamer, cover it with a lid, and steam the idlis for 10 minutes over medium flame. Check whether idlis are cooked by inserting a knife or toothpick into the center. If it comes out clean, the idli is cooked; if not, steam for an additional 3-4 minutes and check again.
Step 15: Cooling and Removing Idlis
- Remove idli molds from the steamer and let them cool for a few minutes. Use a wet spoon to remove idlis easily from the mold.
Step 16: Serving
- Transfer the idlis to a plate or casserole, cover with a lid to keep them hot, and serve hot with sambar and coconut chutney for breakfast.
Tips and Variations:
Idli Recipe in Hindi
- Rinsing rice thoroughly enhances the idli’s whiteness.
- If the batter isn’t well-fermented, add a pinch of baking soda before steaming.
- Grease molds well for easy removal.
- Using a Pressure Cooker or Pan as a Steamer:
- For a pressure cooker, remove the whistle and follow the same steps as with an idli steamer.
- In a broad pan, place the stand, pour water, heat for 3-4 minutes, and steam for 10 minutes.
Using Leftover Idlis:
- Cut idlis into pieces and temper with oil, mustard seeds, cumin seeds, and curry leaves.
- Toss well, cook for 3-4 minutes, garnish with coriander leaves, and serve hot.
Conclusion:
Enjoy these soft and spongy Idli Recipe in Hindi for breakfast, paired with vegetable sambar and coconut chutney or a cup of tea. The versatile idli proves to be a nutritious and delicious choice for any meal.
Frequently Asked Questions
on Idli Recipe in Hindi:
Q: What types of rice can be used to make idlis
A: You can use many varieties of rice like parboiled, idli-dosa, short-grain, or even basmati rice for a unique flavor.
Q: Can I steam idlis without an idli steamer?
A: Yes, you can use a pressure cooker or a broad pan as an alternative steamer. Follow the same steaming method as mentioned in the recipe.
Q: How do I check if the idli batter is properly fermented?
A: Look for tiny air bubbles in the batter after 8-10 hours of fermentation. Bubbles indicate proper fermentation for soft, spongy idlis. Add a pinch of baking soda if not well-fermented.
Q: Is it possible to make idlis without fermenting the batter?
A: Yes, instant idli recipes use baking soda or fruit salt instead of fermentation. But fermented batter gives a distinct texture and flavor.
Q: What are some ways to use leftover idlis?
A: Cut idlis into pieces and temper with oil, mustard seeds, cumin, and curry leaves. Cook for 3-4 minutes, garnish with coriander and serve as a snack or side.
