Idly is a famous south Indian delicacy and served at breakfast, evening tiffin or even for dinner. It’s a routine breakfast at most of the houses in Chennai. When saying about the place Chennai, The fresh smell of filtered coffee, the yummy dosai, vadai – idli, the beach are the ones which bring in great memories to all of us…Being in Chennai for many years, I would certify Ratna Cafe to be the best for their idli sambar; The aroma of their sambar would draw anyone to their restaurant.
Idli is served at functions also for breakfast along with Sambar, variety of chutneys, Vada and a sweet. So it has become an integral part of tamilian’s lifestyle.
It’s a very healthy dish as it is only steamed and also cos of it’s ingredients being rice and lentils (good source of carbs and proteins). Idlis are mostly served in pairs with chutney, sambar or other accompaniments. Mixtures of crushed dry spices such as milaigai podi are the preferred condiment for idlis eaten on the go.
For people who have never cooked idlis before may always be looking for some recipes,here is one…
- Par boiled rice – 3 cups(heaped)
- Urad dal (black gram) – 1 cup (heaped)
- fenugreek seeds – 1 tsp
- salt – 1 tsp
- Idli with Sambar
Method:
Soak rice and black gram dal(fenugreek seeds should be soaked along with dal) seperately in water for minimum 4 hours. Grind rice to fine batter consistency and then the dal to smooth paste until its frothy. Remove from grinder and keep in a large container overnight( space is required for rising). Next morning mix the batter well along with salt and pour in greased idly plates and steam for 7-8 minutes in idly cooker or steamer on medium flame. Allow to cool, remove the idlis using a spoon dipped in cold water. Serve along with sambar and chutney.
Shall post the step by step pics soon for better understanding.
Check out what my fellow bloggers (who has joined blogging marathon) are doing….Priya Suresh, Jay, Priya Srinivasan, Monika, PJ, Valli and Reva
I absolutely love idlies
Yep Idlies are most sought after anytime..:)
Yummy idlis…I have just posted the batter recipe for idlis and dosas…talk about timing…
cool reva!
Idli and Sambhar, an amazing and delicious combination.
I like idlis mostly because they are so easy to make…..if you have the batter ready, it is one of the most un-time consuming dishes to make.
love it !
I heard about the blogging marathon through Priya and I am on a visiting marathon now:) I think I have covered almost everyone by now:) I feel elated with all the mazing recipes I have seen at each of these blogs. I went through quite a few of your recipes and choose to comment on Idli’s as this happens to one food I am completely crazy about sambar included*yummy* You have shared a fantastic recipe along with a equally fantastic picture of your preparation. I am adding myself to your list of followers and look forward to many more exciting recipes:)
ooops I don’t see the followers tab:( Am I missing out on something ????
Dear Kavita, Thanks a ton for your comment. Glad to see you here. You can follow my blog at http://networkedblogs.com/blog/azeeskitchen/?ahash=098b20f4ff7372ea59264f05b6f8ac95 and like my facebook page at http://www.facebook.com/home.php#!/pages/Azees-Kitchen/124912550888920. Thanks and do come back
A few tips for a fluffy perfect Chennai idli
Par boiled rice – 4 cups(levelled)
Urad dal (black gram) – 1 cup(levelled)
and salt to taste .Thats it !
Fenugreek seeds to be added only for Dosa Batter .
The main tip for a perfect Idli is the perfect consistency of the batter with the correct amount of water & salt to be added in the batter & the fermentation till the batter rises
Get Ready for Khusboo Idliessssssssss!