Idli

Volume

16 idlis.

Ingredients

- 1 kg idli / dosa batter
- Pinch of baking soda (0.25 tsp)
- 2 tbsp salt
- Drops of til oil
- 1 tumbler water

Other Requirements

- Large vessel
- Idli maker

Steps to Prepare

1. Cook the Idli

  1. Pour 1 kg of idli / dosa batter into a large vessel. Leave the vessel out in a warm place for a few hours. This ensures that the batter ferments well, and will rise and become soft when cooked. If need be cover the vessel on top to prevent insects from entering.

  2. Once fermented well add 2 tbsp of salt to the batter and a pinch of baking soda (0.25 tsp) and mix well. At this stage upto 1 tumbler (or less) water may need to be added, to ensure that it mixes easily. The batter should have athick consistency, but be liquid enough for it to still fall easily from a spoon.

  3. Add 1 drop of til oil to each container of the idli maker. Leave all containers at the bottom level empty. We won't use the bottom level or two, because water often bubbles and enters there, leading to low quality idlis.

  4. Now spread the drop of oil through the container, so that it covers the entire surface on which the idli will be cooked.

  5. Now pour the batter into each container, so that it comes close to the brim, but is short of that, and has room to expand.

  6. Arrange each of the levels such that the bottom level or two are empty. All levels which have batter in them should be arraged such that idlis are not directly below each other. This ensures that when one expands, there is still space before it touches the bottom of the next level and sticks.

  7. Pour water upto 1 inch in the vessel of the idli maker.

  8. Insert the leveled containers into the idli maker and set it on the stove. Wait for approximately 10-15 minutes. Once the whistle starts blowing continuously, the idlis have been steamed and completed.

  9. Switch the stove off, and allow the idlis to cool for another 10-15 minutes. Then open the idli maker. After removing the leveled containers, use a knife to slide under each idlis and pop out of the containers. Place each of the idlis in another container and keep it closed. This will keep the steam and moisture inside till reheated and eaten.

It is recommended to serve the idlis with sambar, a few chutneys and molaga pachiri.