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Idli Maker Stand Stainless Steel
Idli Maker Stand Stainless Steel

STAINLESS STEEL IDLI MAKER



* 4 - PLATES DELUXE IDLI MAKER
* STAINLESS STEEL CONSTRUCTION
* MAKES 16 IDLIS AT ONE TIME

RECIPE OF IDLI
Preparation [ Recipe for making idlis]
Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.
Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.

To make idli, two parts uncooked rice to one part split black lentil (Urad dal) are soaked. The lentils and rice are then ground to a paste. This paste is allowed to ferment overnight, until it expands to about 2½ times its original volume. In the morning, the idli batter is put into the ghee-greased molds of an idli tray or "tree" for steaming. These molds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done. The idli is somewhat similar to the dosa, a fried preparation of the same batter.

 Contemporary Idlis and variations
Idli, Thakkali Chutney, Thengai Chutney and Idli Podi
Ingredients for Idli
Rava idli, a specialty of Karnataka

Southern Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation. One cook noted that idli batter, foaming within a few hours in India, might take several days to rise in Britain. The traditional heavy stones used to wet-grind the rice and dal are not easily transported. Access to Indian ingredients before the advent of Internet mail order could be virtually impossible in many places. Chlorinated water and iodized salt interfere with fermentation.

Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled rice, such as Uncle Ben's can reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yoghurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis, for the truly desperate. Idli Burger is another variation that can be made easily.

The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves (neem), fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves.

A variety of idlis are experimented these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.

MORE IDLI RECIPES

Idli & Sambhar

    Recipe type: South Indian, cholesterol free
    Preparation time: 40 minute
     Ingredients: For Idli

        * Rice Rava 3 cups
        * Urad Dal (Split black gram) 1 cup
        * Canola oil 1 Tbsp
        * Water

    For Sambhar (SAMBAR IS SERVED IN COMBINATION WITH IDLI )

        * Arahar/Toor Dal 1 cup, washed and soaked in water for 1/2 hour.
        * Carrot 1/2, chopped thin 1 inch size
        * Green chili 5, chopped
        * Okra (Ladies fingers, bhindi) 5, chopped thin 1 inch size
        * Egg plant (Baingan) baby , tubular type 3 small size, chopped thin 1 inch size
        * Tomato 1, chopped
        * Ginger 1/2 inch chopped
        * Coriander leaves, chopped 1 cup
        * Curry leaves (curry patta) 8-10
        * Lemon/Lime juice 1 tsp
        * Tamarind (imli) 1 tsp soaked in water and crushed
        * Water 4-5 cups

    Spices

        * Salt to taste
        * Red chili powder 1 tsp
        * Coriander powder 1 tsp
        * Cummin seeds 1/2 tsp
        * Coriander seeds 1/2 tsp
        * Hing (Asafoateda) powder 1/8 tsp
        * Mustered seeds 1/2 tsp
        * Fenugreek (Methi) seeds 1 tsp
        * Canola oil 3 tsp

    Preparation

    Idli

       1.Wash rice rava. Soak in water for 8-10 hours.
       2.Wash dal. Soak in water for 8-10 hours.
       3.Drain all the water from the dal and grind in a grinder to get a fine thick paste.
       4.Drain all the water from the rice rava and add rava to the dal of step 3. Add salt to taste (about 1 tsp). Mix well.
       5.Transfer the mixture of step 4 to a deep skillet, whose size should be such that its more than half portion remains empty. You can take mixture in two skillets of smaller size. Cover the skillet with a plate.
       6.Place the skillet in a warm place for 8-10 hours to let the mixture ferment. The mixture will raise and fill the skillet. In winter, you can place it in oven (switched off).
       7.Grease the idli maker plates with the oil and fill with the mixture of step 7. Cook for about 10 minutes.

    OR if you do not have idli maker,

       1.Take a flat bottom wide skillet. Pour 2 cups of water. Invert a round cake making empty dish on the base of the skillet.
       2.Take another round cake making dish, lightly grease it and fill it to a height of about half centimeter with the mixture of step 6.
       3.Place this dish on the inverted dish in the skillet. Cover the skillet with a plate.
       4.Put the skillet on medium heat. Let the water in the skillet boil for 8-10 minutes. Switch off the heat and let the skillet stand for another 10 minutes.
       5.Remove the lid of the skillet, take out the idli dish, invert it to remove the idli. cut into smaller pieces and serve hot.

    Sambhar

       1.Take dal in a pressure cooker and add 2 cups water and 1 tsp salt. Cook for about 8-10 minutes after the pressure is reached.
       2.Take methi seed in a frying pan and place it on medium heat. Roast the seeds until turn dark. Remove the seeds and let them cool. Grind in a grinder to make powder.
       3.In a deep skillet take 2 tspn oil and put on medium heat. When the oil gets hot, first add cummin seeds. When the seeds pops up, add all the spices including methi powder. Fry the spices for a while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add 2 cup water. Boil for 10 minutes. Add dal of step 1 and mix well.

    Serve idli and sambher hot.

    Tips

       1.Fermentation is the key steps. The softness of idlies (like sponge) depends on proper fermentation. After fermentation, the dal-rava mixture should increase to at least double the volume. The fermentation is slow in winter and quick in summer.
       2.Ferment only the required quantity of dal-rava mixture and store the rest in the refrigerator. Take it out 4 hours before putting for fermentation.
       3.The typical flavour of sambhar will come from methi powder.
       4.If you have made too many idlies, store them in the refrigerator. When required, take out and microwave them for a few seconds to get idlies as good as fresh and serve with hot sambhar. Actually no body will know that they are not freshly made.
       5.It is a good idea to make methi powder in advance and keep it in air tight bottle.

Spicy Idli

    Recipe type:, cholesterol free
    Preparation time:30 minutes
    Ingredients:

       1. Rice Rava 3 cups
       2. Urad Dal (Split black gram) 1 cup
       3. Canola oil 3 tsp
       4. Water
       5. Onion 2 finely chopped
       6. Green chili 2 finely chopped
       7. Coriander leaves chopped, 1/2 cup
       8. Salt to taste
       9. Red chili powder 1/2 tsp
      10. Cummin seeds 1/2 tsp

    Preparation

       1.Wash rice rava. Soak in water for 8-10 hours.
       2.Wash dal. Soak in water for 8-10 hours.
       3.Drain all the water from the dal and grind in a grinder.
       4.Drain all the water from the rice rava and add rava to the dal of step 3. Add 1 Tbsp oil and salt to taste (about 1 tsp). Mix well.
       5.Transfer the mixture of step 4 to a deep skillet, whose size should be such that its more than half portion remains empty. You can take mixture in two skillets of smaller size. Cover the skillet with a plate.
       6.Place the skillet in a warm place for 8-10 hours to let the mixture ferment. The mixture should raise and fill the skillet to double the height. In winter, you can place it in oven (switched off).
       7.Add all the spices, green chili and onion, mix well.
       8.Make idlies.

    Serve with coriander-mint chutney.

    Note: Spicy idlies are very tasty and convenient for picnics, outings as they are eaten with only chutneys and do not require sambhar. They are ideal for lunch boxes.

 

 
Price: $24.99
33.23 CAD 19.73 GBP 22.37 EUR

 
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