Idly

# Idly Recipe: A Soft and Fluffy South Indian Delight at Mom’s Dosa

## Introduction/Description

Welcome to Mom’s Dosa, your go-to place in Cloverdale for authentic Indian dishes! One of the highlights of South Indian cuisine is the delightful **Idly**—pillowy, steamed rice cakes that are not only healthy but also incredibly delicious. Perfect for breakfast or a snack, Idly is traditionally served with coconut chutney and sambar. In this recipe, we’ll show you how to prepare Idly at home, bringing a piece of Mom’s Dosa into your kitchen. While this recipe serves as a great reference, keep in mind that our restaurant has its own secret techniques and spices that create the magical flavors of our Idly.

## Ingredients List

– 2 cups idly rice (or parboiled rice)
– 1 cup split urad dal (black gram)
– 1/2 teaspoon fenugreek seeds (optional)
– 1/2 teaspoon salt (to taste)
– Water (as needed, for soaking and grinding)
– Oil (for greasing the idly steamer or mold)

## Instructions/Steps

1. **Soaking the Ingredients**: In separate bowls, soak the idly rice and urad dal along with fenugreek seeds (if using) in enough water for at least 6 hours or overnight.

2. **Grinding the Batter**: Drain the soaked rice and dal. In a wet grinder or blender, grind the urad dal first to a smooth batter, adding a little water as needed. Next, grind the idly rice to a coarse texture. Combine both mixtures in a large mixing bowl.

3. **Fermenting the Batter**: Cover the bowl with a lid or cloth and let it ferment in a warm place for 8-12 hours. The batter will rise and become bubbly. This step is crucial for fluffy Idly.

4. **Preparing the Steamer**: Grease idly molds with a little oil. If you don’t have idly molds, you can use small bowls or plates.

5. **Filling the Molds**: Gently stir the fermented batter and add salt. Pour the batter into the greased idly molds, filling them about three-quarters full.

6. **Steaming the Idly**: Place the filled molds in a steamer. Cover and steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean.

7. **Serving**: Once cooked, remove the Idly from the molds and serve them hot with coconut chutney and sambar.

## Cooking Time

– **Preparation Time**: 10-15 minutes (excluding soaking)
– **Cooking Time**: 15-20 minutes
– **Fermentation Time**: 8-12 hours (overnight)

## Serving Size

This recipe yields approximately 15-20 Idlys, serving 4-5 people.

## Tips and Variations

– **Consistency of Batter**: Make sure the batter is not too thick or too watery for the best Idly texture.
– **Vegetable Idly**: You can add finely grated vegetables like carrots or spinach to the batter for added nutrition.
– **Flavor Enhancements**: Spice things up by adding a pinch of black pepper or chopped green chilies to the batter.
– **Instant Idly**: If you’re short on time, consider using packaged instant Idly mixes available in stores, which can save fermentation time.

**Disclaimer**: This Idly recipe is a reference guide and may not replicate exactly the recipe followed at our restaurant, Mom’s Dosa. Visit us in Cloverdale to experience the authentic taste of our Idly made with our unique blends and techniques!

Enjoy making this healthy and delightful dish at home, and don’t forget to visit us at Mom’s Dosa for more delightful Indian cuisine!