The idlis are steamed patties, made with a fermented mixture of rice and mung beans.The idli are usually consumed at breakfast accompanied by curry or chutney. The sauces are thick enough to the base of vegetables or spices, which are usually used as seasonings for main dishes with rice, meat or vegetables. Its really delicious for breakfast and for any other time of the day. It is also great served with dosa.
I am now addicted to idli and dosa and I found that the fermentation that distinguishes these Indian recipes is an exceptional process with soaking before which triggers germination, if long enough and fermentation of at least one night then the batter should inflate the phytates are almost completely eliminated, vitamins, as always when you allow the initiation of germination, increase and become more bioavailable minerals in part because of the elimination of phytic acid, a chelator of divalent ions such as iron, zinc, etc.
When the batter is fermented properly, if the spread on the hot plate, you get the now famous dosa but if you are in possession of an idli stand, pour a tablespoon of batter into each cookie cutter. The meatballs are idli rice flour and lentil flour steamed, while the go also called bay are savory pancakes from rice flour and lentil flour. Although the ingredients are the same, the proportions of the two types of flour is different in the two plates.
Idli have two thirds of rice flour and a third lentil flour urad dal without skin, while the go have three quarters of lentil flour urad without peel and a quarter of a rice flour. While there is the rice flour ready for cooking in Asian shops, the urad flour, lentils have to leave the bathroom for the night and then grind them in the blender. Its a process a little complicated.
Fortunately there are packages ready to use for cooking idli and go in the shops, especially those selling food for people. It start with the recipe for the preparation of two sauces, with which you eat the idli and go. The two sauces are Sambhar and coconut chutney.
To make the chutney you will need the following materials, half a fresh coconut cut into small pieces, half a teaspoon of salt, half a green chilli, a cube of 1 cm of ginger, a tablespoon of oil, 5 curry leaves flap and a teaspoon of mustard seeds. Fate whisk together coconut, along with salt, red pepper and ginger. Add a few tablespoons of water to make it a bit more liquid. Pour into a bowl. In a non-sticky, saucepan heat oil, curry leaves and mustard seeds until the seeds become a bit black. Mix oil, mustard seeds and curry leaves to the bowl with the coconut milk shake and mix well with a fork. Enjoy and if you want you can add more salt or pepper, according to your tastes.
The sambhar is a soup of yellow lentils toor, peas, carrots, etc. with a little tamarind, turmeric, salt and pepper, cooked all together. Pour the mixture in a pressure cooker, add water and three tomatoes cut into small pieces, and then boil it all together for 15 minutes.
And they are ready to go. Serve the idli, and the coconut chutney in a dish, instead the sambhar is served in small cups. The idli are cut and bathe with chutney or sambhar options, while the go can be added in the cup of Sambhar, so that the pancakes absorb the liquid and become soft.
2 tbsp oil
1 tsp mustard seeds
1 dried red chili
1 cup bengal gram flour
1 tsp urad dal
1 tbsp cashew pieces
2 cups semolina rava sooji
1 cup yogurt
1 sprig curry leaves
2 green chilies
5 sprigs fresh coriander
1 tsp ginger
1 cup water
1 tsp fruit salt
Pinch of asafoetida
Salt to taste
Heat a large pan over medium heat with the oil. Add the mustard seeds, asafoetida, red chili, carrot, capsicum, dal and cashews. Mix and cook until the dals begin to turn golden.
Stir in the flour, semolina and mix well. Roast the mixture until it becomes fragrant and begins to turn golden. Place the mixture in a large bowl and set aside to allow it to cool down for 10 minutes.
In another bowl, mix together all of the remaining ingredients. Pour the yogurt mixture into the semolina mixture. Mix well and then begin to add the water a little at a time, stirring well after each addition. Mix until you get all of the lumps out of the mixture o make a batter of dropping consistency. Set aside for 20 minutes.
Lightly oil idli trays and place the fresh coriander sprigs and tomato slices onto them for garnish. Layer the trays such that you overlap the holes in the trays with the idli wells in order to aid the steaming process.
Bring water to boil in idli pot. Add the fruit salt to the mixture and mix gently and pour into idli trays and place into the pot.
Cook the idlis for 15 minutes and then unmold them onto a plate.
Serve hot with green chutney.