Idli Recipe using Ultra Fastgrind Wetgrinder

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Idli is a popular South Indian breakfast dish. Learn how to make your breakfast prep stretch for a few days by just altering this Idly batter a little to have a completely different but a healthy breakfast everyday. In this post I will be sharing Idli recipe using Ultra Fastgrind wetgrinder.

Idlis are made by steaming a batter consisting of black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

IDLY IS A HEALTHY GLUTEN FREE BREAKFAST

Since my childhood, I have been eating Idli for breakfast. Idli is a fermented, gluten free and high in protiens preparation. Therefore, it is a healthy and wholesome breakfast choice. Since, Idlis are also easy to digest they are also the ideal breakfast for kids to develop a healthy gut and digestion. The combination of rice and lentils make Idlis also high in protein content.

TIPS FOR MAKING IDLI RECIPE

Use only par boiled rice from the Indian stores. Par boiled rice like Uncle Ben’s will not work, nor even other varieties which are available in western sources.
Soak the fenugreek seeds with the lentils. This makes the idlis soft and fluffy.
If you live in a cold climate, soak the grains the night before and change the water a couple of times before grinding.
Keep the finished batter in a warm place to achieve optimal fermentation.
Once fermented store in the fridge.

Fermented Idli Batter

Steamed Idli served with chutney

INGREDIENTS FOR MAKING IDLI

1 Cup of urad dhal
3 Cups of idly rice
1 Tsp of fenugreek seeds
3 Tsp of Salt
Baking soda 2 pinches
Water as needed

Steamed Idlis in the idli mould

HOW TO MAKE IDLI USING ULTRA FASTGRIND WETGRINDER

First soak the rice and black lentils separately. Soak the lentils with fenugreek seeds.
Grind the lentils adding a little water. Next grind the rice into a smooth batter.
I usually use a wet grinder for this purpose. Please refer to my previous blog post on how to grind batter using Ultra Fastgrind wet grinder.
Use the Rice/Dhal program for grinding. The lentils need around 15 minutes and the soaked rice around 12 minutes.
Mix the salt into the batter and ferment the batter overnight.
Mix the baking soda into the fermented batter and mix with a little water and pour into idli forms and steam for 10 minutes.
Serve hot with chutney.

RECIPE CARD

[penci_recipe]

VIDEO TUTORIAL IDLI RECIPE USING ULTRA FASTGRIND

RECIPE VARIATIONS WITH IDLI BATTER

Since, I grind enough batter for a week, I refrigerate the fermented batter. Therefore, I have enough to vary the dishes. I plan it in such a way to stretch this batter and make different recipes from the same batter.

With the same batter, thin is down with water and a little salt. Heat a cast iron crepe pan and add a little oil and make thin savory pancakes. This is called dosa in South India.

Add a little millet flour and make it into a thin consistency. You can make this batter into savory millet pancakes. You can spice it up by adding chopped onions, chilies and cumin seeds too.

Since fermented foods are becoming a super food for the past few years. Should we consider Idli to be a super food for all the beneficial effects this simple breakfast item has in our body?

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