Idli are savory rice cakes, typical of the Indian subcontinent and are served for breakfast with sambar and chutney. Generally they are steamed, but they can also be prepared with a pressure cooker. The process takes some time as the ingredients need to be soaked and left to ferment, but the result is delicious, so it's worth a try.
Ingrediants
- 100 g whole or broken black mung beans
- Half a tablespoon of fenugreek seeds
- 35 g of mashed rice
- 225g parboiled rice (idli / dosa rice or short grain rice)
- 225 g of basmati rice
- Water, for soaking
- Salt to taste
- Oil for greasing the molds
For 4 people
Steps
Part 1 of 3: Rinse and Soak the Ingredients
Step 1. Rinse the black mung beans and fenugreek seeds until the water runs clear
Pour 100 g of black mung beans and 1/2 tablespoon of fenugreek seeds into a pot. Fill the pot with water and mix the beans and seeds with your hands. Drain the two ingredients, then repeat the process 1 or 2 more times.
- You can use whole or broken mung beans.
- Alternatively, you can put the mung beans and fenugreek seeds in a colander and hold them under cold running water. Mix them with your hands and keep rinsing them until the water runs clear.
Step 2. Soak the mung beans, seeds and mashed rice in the water for 4-5 hours
Drain the mung beans and fenugreek seeds one last time. Return them to the pot and add 35g of mashed rice and 240ml of water. Leave the ingredients to soak for 4-5 hours.
- Crushed rice is known by the term "poha".
- Black mung beans, fenugreek seeds, and mashed rice will expand during soaking to double in volume, so be sure to use a large enough pot.
- Start washing the rice while the mung beans, fenugreek seeds, and mashed rice are soaked. This way all the ingredients will be ready at the same time.
Step 3. Wash the parboiled rice and basmati rice until the rinse water is clear
Pour 225g of parboiled rice and 225g of basmati rice into a saucepan, then fill it with water and mix the rice with your hands to help release excess starch. Drain the rice and repeat the process 2 or 3 more times.
- You can use parboiled rice suitable for idli or dosa or, alternatively, any variety of short grain rice.
- Use a separate pot for this stage of preparation. Do not use the same one in which you soaked the mung beans, seeds and mashed rice.
- If you prefer, you can pour the two varieties of rice into a colander and wash the grains directly under running water. Move them around with your hands and continue rinsing them until the water runs clear.
Step 4. Soak the rice in half a liter of water for 4-5 hours
Drain it one last time, then return it to the pot with half a liter of water. Leave it to soak for 4-5 hours so that, like the other ingredients, it has time to rehydrate.
Part 2 of 3: Prepare the Batter
Step 1. Drain the mung beans, seeds and mashed rice and pour them into the food processor
Place a colander over a bowl or jug and pour the mixture of ingredients into it. Store the liquid and transfer the solid ingredients to the food processor container.
You can also use the blender or the planetary mixer
Step 2. Blend the ingredients and add the soaking water, little by little, until you get a smooth batter
Pour 125ml of the water you stored after soaking into the food processor container. Turn on the robot for a few seconds, then add another 125ml of the same water. Keep blending and adding water until you get a batter with a smooth, light consistency.
- You probably won't need to use all the water.
- It is not possible to define in advance how much water you will need. You will likely need a slightly different amount each time you prepare the idli. On average, you will need to add about 350ml of water per 100g of mung beans.
Step 3. Transfer the blended ingredients to a large container
It must be large enough to accommodate rice as well. Also, you need to take into account that the batter will expand, so it's best to use a large broth pot.
Step 4. Drain the rice and pour it into the food processor
Follow the same steps you did earlier with the other dry ingredients. Place a colander over a bowl or jug and pour the rice into it to drain. Save the soaking water and pour the rice into the food processor container.
There is no need to wash the food processor, as all the ingredients will need to be mixed afterwards
Step 5. Blend the rice with 125ml of water until you get a grainy texture
Pour some of the soaking liquid you stored into the blender container. Secure the lid and turn on the food processor for a few seconds. Add some more water and start it again. Keep blending until you get a coarse blend.
Use a maximum of 125ml of water. Unlike the first blend, the pureed rice must have a coarse texture
Step 6. Combine the two blends and add some salt
Add the pureed rice to the mung bean, seed, and mashed rice mixture. Season with salt, then stir until the batter has a uniform texture and color.
Step 7. Put the lid on the pot and let the batter brew in a warm environment for 8-10 hours
A warm kitchen is the ideal environment. If the temperature in the house is low, put the pot in the oven and leave the light on. The batter should rest covered and undisturbed for 8-10 hours.
- If you don't have a lid the same size as the pot, you can use a large pot. If necessary, wrap the pot with a blanket to protect the batter from the air.
- If you are using the oven, do not turn it on. Just leave the light on to create enough heat to ferment the batter.
Step 8. Stir the fermented batter, then add some salt or baking soda
When 8-10 hours have passed, open the pot and stir the batter. On the surface you should see bubbles. If not, add a pinch of baking soda which will create new bubbles. It is essential that the batter is soft and airy to get the perfect idli.
At this point you can add a little more salt if you think it is necessary
Part 3 of 3: Cooking the Idli
Step 1. Pour the batter into the idli mold
Grease the cavities of the mold with a little oil, then pour the batter into them using a ladle. Do not fill the cavities to the brim - leave a small gap.
- Repeat the process with the other molds.
- There is a special mold to prepare the idli: it is round in shape, made of metal and has 3 or 4 cavities.
Step 2. Attach the molds to the central body
The set for cooking the idli should include several round shaped molds and a central body, also made of metal, which allows you to keep them stacked at the right distance and to easily insert them into the pressure cooker. Slide the molds along the central body and position them so that the cavities are not placed directly on top of each other. This way the idli will have a chance to expand.
If you place the cavities directly on top of each other, the idli will not have room to expand as they cook and will end up crushing
Step 3. Pour 2 to 3 inches of water into the bottom of the pressure cooker and bring it to a boil
Pour 1-2 glasses of water into the bottom of the pressure cooker so that there is 2-3 centimeters of water at the bottom. Turn on the stove over medium heat and wait 3-4 minutes or until the water boils.
Step 4. Insert the idli cooking set into the pressure cooker, close it with the lid and open the vent valve
Make sure you place the base of the molds directly into the water. The base should have "feet", so the molds will remain raised and the idli will not get wet. Close the pot with the lid, but leave the vent valve open.
Depending on the type of pot, you may need to completely remove the valve
Step 5. Let the idli cook for 10-15 minutes, then take them out of the pressure cooker
Idli must have a light, fluffy and airy texture. To find out if they are cooked, you will need to skewer them with a toothpick. If the toothpick is clean when you take it out, they are ready. Use the central body handle to take the molds out of the pressure cooker and place the base on a heat-resistant surface.
Be careful when lifting the lid. Even if you left the valve open, the pot will be filled with boiling steam
Step 6. Let the idli cool for 5 minutes before removing them from the molds and serving
Take them out of the molds using a wet spoon and place them on a plate. Serve them for breakfast accompanied with sambar and chutney.
Coconut chutney goes particularly well with idli. They are also delicious with rasam or peanut chutney
Advice
- You can store idli in an airtight container for up to a week in the refrigerator.
- Use the microwave to reheat leftover idli after storing them in the refrigerator. Moisten them and cover them with damp kitchen paper, then heat them for a few minutes or until they are hot.
- You can prepare the batter in advance and store it in the refrigerator for up to a week. Before cooking it, however, you will need to bring it back to room temperature.
