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
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.