Rice Idli Recipe is a perfect healthy South Indian recipe made from a combination of rice and lentils that have been soaked, ground, and fermented into a smooth dough.
Meetups are always fun.
Last week, we happened to go to a “Podcasters’ meetup here in Bangalore. It was the first time that we happened to go to a “Podcasters’ meetup” because we didn’t know anything of that sort existed.
In fact, we have been to a lot of bloggers’ meetups and it was always a lot of learning, but since POdcasters’ meetup was something new, we didn’t know as to what it would be like.
Podcasting is relatively new and a little less treaded road in India. There aren’t a lot of big names in podcasting. In fact, we didn’t come across anyone podcasting in the recipe niche at least.
So we were also excited at the thought that we are going to meet a few creatures like us, who think that taking the less trodden path is exciting.
And, indeed it was exciting.
We met a few individuals who decided to follow their dreams, who knew that what they are getting into was untested waters but were prepared to take the risk and test it out themselves.
These were individuals who decided to go against the “NORMS” and do something that they were passionate about, irrespective of what the results would be.
There were people who stumbled, fell down yet got up and continued their journey without giving up.
You could listen to that passion in their voice and the enthusiasm with which they were discussing what they were doing.
What was encouraging is the fact that there were so many different niches and audiences that these guys were catering to. For people who spend hours thinking that a particular niche is not worth getting into, there were these bunch of dream-chasers who just jumped in and proved that no niche is a bad niche.
Podcasts ranging from story narration to development related topics in India and travelogues to science and tech. We found it all in that small group.
The meetup was extremely informative. We get to know about each other, spend some time asking questions about topics that we wanted to learn more about and sharing whatever knowledge we had, with the group.
There is so much pleasure in sharing and there is so much satisfaction in knowing that chasing your dreams is not uncommon in this century.
If you have an interest in podcasts, then I would recommend you listen to these below podcasts.
Do let me know your thoughts on these.
Rice Idli Recipe – How to Make Soft Rice Idli for a Healthy Breakfast
Rice Idli Recipe is the best Indian Breakfast Recipe. The key ingredients used to make the batter for this recipe is Rice and Black gram. Idli is not oily or greasy, that is why it is considered to be one of the most delicious regional snacks. Idli’s are one of the most preferred breakfasts in India because it is light and fills you with energy.
Fermented foods are seen to be helping indigestion because they enable the better breakdown of minerals and vitamins. It is also proven that the lactic acid bacteria present in fermented foods alter the pH balance in the intestines thus assisting in long life and good health.
Rice Idli Recipe - How to Make Soft Rice Idli
- 4 cups Idli Rice
- 1 cup Skinless Whole Urad dal
- 1 tsp Fenugreek seeds
- 3 tbsp Salt
Wash idli rice, urad dal and fenugreek seeds in clean water separately.
Now soak urad dal along with methi seeds together and also soak rice in another bowl for a minimum 5 hours.
Drain the urad dal and fenugreek seeds from water and add it to the wet grinder. Grind by adding water little by little at regular intervals until you get a fluffy batter.
Make sure there are no urad dal or fenugreek seeds sticking to the side wall of grinder drum. Use a plastic spatula to remove them from the sides and grind evenly.
Once done transfer the urad dal batter into a clean big container, which can hold double the quantity of total batter rice and urad dal).
Now drain the rice from water and grind it in the same wet grinder drum. Grind by adding little by little water at regular intervals as we did to grind urad dal. Add enough water to get a smooth batter.
Once done transfer the rice batter to the container containing urad dal batter.
Add the salt and use your hands to mix the batter thoroughly. Mix rice and urad dal batter nicely. Mixing of the batter is a must to get the best idli.
Now place the container in a warm place and let it rest overnight for the fermentation to take place. The next day batter would have raised and the quantity doubled. It will be spongy. Do not overbeat the fermented batter.
Take the idli cooker, fill it with a cup of water. Grease the idli plates with oil and fill them with the fermented batter. Place the idli trays in the idli cooker and cover it with the lid and cook. Insert a toothpick or the back side of a spoon to check if the idlis are cooked well. It takes 12 to 13 minutes for the Idli to get cooked.
The toothpick should come out clean. Turn off the flame. Remove the idli trays from the pot, let it cool down for a couple of minutes.
Remove the idlis from the plate and enjoy hot with sambar and chutney.
Use good quality of urad dal for idli. Quality of the urad dal matters the most. If possible use idli rice rather then using parboiled rice, sona masoori, etc.
Avoid adding more water while grinding urad dal, it will lead to the watery batter instead of fluffy. And if you are still not getting the perfect idli, you can try adding a handful of cooked rice or soaked aval / poha while grinding.
Refrigerate the remaining batter. You can use it for up to a week. You can prepare idli for the first 2 days and then use the same batter to prepare dosa afterward.
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