Idli is a popular South Indian delicacy that is loved by people all over the world. These fluffy and delicious steamed rice cakes are a staple in most South Indian households and are often enjoyed for breakfast or as a light meal. Traditionally, Idli is made using a specific type of rice called “Idli rice.” However, many beginners often wonder if they can cook Idli using regular rice. In this article, we will explore whether it is possible to cook Idli rice and provide a beginner’s guide to making perfectly fluffy and delicious Idlis.
Understanding Idli Rice
Idli rice, also known as parboiled rice, is a type of short-grain rice that is specially processed for making Idlis. It is different from regular rice as it undergoes a unique parboiling process before it is milled. Parboiling involves partially boiling the rice in its husk, which helps retain most of its nutrients. This process also results in the rice becoming slightly yellowish in color.
Is it Necessary to Use Idli Rice?
While traditional recipes call for the use of Idli rice, it is not absolutely necessary to use it. You can still make delicious Idlis using regular rice varieties like sona masuri, basmati, or even regular short-grain rice. However, it is important to keep in mind that the texture and taste of the Idlis may vary slightly when using different types of rice.
A Beginner’s Guide to Making Idlis
Whether you choose to use Idli rice or regular rice, the basic process of making Idlis remains the same. Here is a step-by-step guide to help you make perfectly fluffy and delicious Idlis:
Ingredients:
– Rice (Idli rice or regular rice)
– Urad Dal (Split Black Lentils)
– Fenugreek Seeds
– Salt
– Water
– Cooking Oil (for greasing the Idli molds)
Preparing the Batter:
1. Rinse the rice and urad dal separately under running water until the water runs clear.
2. Soak the rice and urad dal in separate bowls, along with fenugreek seeds, for at least 4-6 hours or overnight.
3. After soaking, drain the water from both the rice and urad dal.
4. In a blender or grinder, grind the urad dal and fenugreek seeds with some water until you get a smooth and fluffy batter. The consistency should be similar to that of pancake batter.
5. Transfer the urad dal batter to a large bowl and set it aside.
6. Now, grind the rice with some water until you get a slightly coarse batter. The texture should be finer than the urad dal batter but not as smooth as rice flour.
7. Mix the rice batter with the urad dal batter in the large bowl and add salt. Mix well using your hands or a spoon.
8. Cover the bowl with a clean cloth or plastic wrap and let the batter ferment for at least 8-10 hours or overnight. The fermentation process is crucial as it helps the Idlis turn fluffy and light.
Steaming the Idlis:
1. Once the batter has fermented, give it a gentle stir. You will notice that the batter has become frothy and has increased in volume.
2. Grease the Idli molds with oil to prevent sticking.
3. Fill each mold with the batter, leaving some space at the top to allow for expansion.
4. Place the filled molds in a steamer or an Idli cooker. If you don’t have a steamer, you can also use a large pot with a tight-fitting lid and a steaming rack.
5. Steam the Idlis on medium to high heat for about 10-12 minutes or until a toothpick inserted into the center comes out clean.
6. Once the Idlis are cooked, remove them from the steamer and let them cool for a minute or two.
7. Use a spoon or a greased knife to gently remove the Idlis from the molds.
8. Serve the hot Idlis with coconut chutney, sambar, or any other accompaniments of your choice.
Tips for Perfect Idlis:
– Fermentation: The key to fluffy Idlis is proper fermentation. Make sure to let the batter ferment for the recommended time to achieve the desired lightness and taste.
– Consistency: The batter should be neither too thick nor too thin. It should have a pouring consistency, similar to pancake batter.
– Steaming: Make sure to steam the Idlis on medium to high heat for the recommended time to ensure even cooking.
– Greasing: Grease the Idli molds well to prevent the Idlis from sticking to the molds.
– Soaking: It is essential to soak the rice and urad dal for the recommended time to ensure the right texture and flavor of the Idlis.
Final Thoughts
While traditional recipes suggest using Idli rice for making Idlis, you can certainly experiment with different rice varieties based on your preference. The most important factors for making perfect Idlis are the right consistency of the batter and proper fermentation. Soak the rice and urad dal well, grind them to the appropriate texture, and allow the batter to ferment for the recommended time. With a little practice, you will be able to prepare fluffy and delicious Idlis that will tantalize your taste buds. So, go ahead and embark on your Idli-making journey with confidence!