Kushboo idly recipe

 Recipe

Download Kushboo idly recipe PDF

Ingredients:

Idli rice - 4 Cups

Raw rice - 3/4 Cup

White Urad Dal/Split Black gram - 1 Cup

Poha/ Beaten rice - 3/4 Cup

Grinder is needed.

Rock salt - to taste

Note:

Raw Rice: General-purpose rice used in everyday cooking, such as making porridge, curries, or pulao. It has a firm texture and is less starchy.

Idli Rice: A specific type of parboiled rice with higher starch content, ideal for fermented batters like idli and dosa. It yields soft, fluffy idlis and crisp dosas.

Method of Preparation:

• Take the raw rice, wash it well until the water runs clear and soak it in water for 4 hours at the least. Ideal to soak it for 6-7 hours. Soak the Urad dal for one and half hours and Poha for half an hour. 
• Start the Grinder and add Urad dal little by little and very small quantity of water at regular intervals just to soak a bit (more like sprinkling), Grind it for at least half an hour to get a fluffy urad dal batter. Stay near while it grinds and keep sprinkling water little by little as required. Once done switch off the grinder, and the batter should be not of pouring consistency but more like little lumps of batter falling part by part when you take the batter out.
  
  
  
  
  
• Once the batter is taken out, in the same grinder (don't need to wash) add the rice little by little and just enough water little by little as well to grind it. Add the soaked Poha as well to it. This batter should be grainy and not too smooth. Add rock salt (normal salt also will do) to the batter. Once done it should be of pouring consistency but not too runny. If it is runny the idlys may become flat. 
• Now mix this batter along with the Urad dal batter that was made with hands. This helps in fermentation and mixing well. Leave it for 10-11 hours. Since the batter will rise up in the container after some time leave some room for it else it may overflow.
• Now just before making idlis we have to mix the batter well. This is because the Urad dal batter will be fluffy and rises up, and the rice batter settles down. So if you don't mix it well the rice batter and Urad dal batter gets separated which will effect the texture of the idlis and they may become hard. 
• Grease the idli plates with some oil so that the idlis don't become sticky. Fill in each of the slots with the idli batter. Keep some water boiling in the steamer and then only place the idli plates in the steamer. Make sure the water is already boiling before placing the idli plates. You can use any vessel or cooker for it, but if you are using a cooker don't use a whistle. Cover and cook it on a high flame for around 8 minutes. 
• After 8 minutes, once the flame is switched off you can check the idlis which would be perfectly done. They are ready to serve with any chutney of your choice like tomato, Coconut and Sambar.

Here are five fun facts about idlis, the beloved South Indian delicacy:

1. Ancient Origins: The concept of idlis dates back over 1,000 years, with references found in ancient Indian texts. However, the modern, fluffy, fermented version is believed to have evolved later.

2. Space Food: Idlis have been used as space food! Indian Space Research Organisation (ISRO) developed ready-to-eat idlis for astronauts, showcasing their versatility and nutritional value.

3. Health Powerhouse: Idlis are gluten-free, low in calories, and rich in protein, fiber, and probiotics, making them a favorite among health enthusiasts worldwide.

4. Global Variants: While traditionally South Indian, idli-inspired dishes have popped up globally, including chocolate-filled idlis, sushi idlis, and even fusion idlis served in gourmet restaurants.

5. Idli Steamer: The traditional steaming method for idlis predates modern pressure cookers. Clay pots and leaves like banana or jackfruit were once used to steam this dish. This ancient cooking style is still practiced in some places for an authentic taste.