Idlees are round, white, soft & spongy "rice cakes" which are eaten with a spicy "sauce" or curry called Sambhaar (recipe follows). Idlee Sambhaar are South Indian speciality and come in several variations. But the basic idea is the same. I tend to think of these as eating Rice and Toover Daal laden with vegetables!
Ingredients:
1 1/2 cups rice
1/2 cup Urd Daal
3/4 cup plain yogurt
3/4 cup warm water (or as needed), for making a light batter
1 1/2 tsp salt (or to taste)
1 1/2 Tbsp oil
1 tsp minced garlic
1 tsp minced ginger
1 tsp minced green chilies (or to taste)
1 tsp Eno or Bicarbonate of Soda
Method:
Clean, wash and soak the rice and Urd Daal overnight, in separate containers.
Next morning, drain the water from rice and Daal. In a blender, grind the Daal first and when half done, add the rice and a little yogurt plus warm water to grind the mixture into a smooth paste. Add rest of the yogurt and other ingredients (EXCEPT Eno or Soda) and continue to blend using enough warm water to obtain a smooth consistency, resembling pancake batter. Pour batter into a non-corrosive container (e.g. plastic or glass bowl), cover and place in a warm place to ferment (about 5 hours or overnight).
When ready to make the Idlees, stir the mixture and adjust seasonings (e.g. salt, chilies, etc…) Add the Eno (or Bicarbonate of Soda if using) and "fluff" up the batter.
Fill the Idlee pot with water to the indicated mark and bring it to a boil (or use a large pot for steaming). Oil the Idlee moulds and pour about 2 tablespoons of batter in each bowl. Steam the Idlees for 10 to 15 minutes at medium heat, till done. Cool Idlees for about 1 minute and remove them to a serving platter. Serve hot with Sambhaar and if you prefer, a chutney of your choice; Coconut Chutney is best! Makes 24 Idlees.
Notes/Hints:
Idlees on their own are very bland (just like rice). They obtain their taste from the Sambhaar which is served with it. It's almost like eating rice and daal! I prefer my Sambhaar to be hot, tangy and slightly sweet. Idlees can be eaten on their own if made spicy and by adding other ingredients to the batter (see variations at the bottom).
Make the Idlees just prior to sitting down for the meal. This way, you can take piping hot Idlees right to the table! For a dinner party for a small crowd, you can steam the Idlees while the guests are munching on appetizers.
For faster fermentation of the batter: Boil water in a mug in the microwave; this will create hot & humid environment in the microwave. Now place the bowl of batter in the microwave (leaving the mug containing boiled water in it).
When boiling water to steam Idlees, add a few drops of lemon/lime juice (I've even used white vinegar) to the water. This deters dark stains in the Idlee container during cooking.
Idlee Variations:
You can make Idlee batter using just buttermilk (at room temperature) instead of plain yogurt and warm water.
You can add one or more of these ingredients to the batter once it has fermented and then make Idlees in the usual manner:
Grated Carrot
Whole Red or Green Chilies, cut into thick circles
Shredded Coconut (fresh, frozen or dessicated)
Frozen Peas (thawed)
Frozen or Canned Corn
Finely Chopped Cashews or Peanuts
SAMBHAAR
Ingredients:
1 cup Toover Daal
1 medium onion, chopped
2 medium tomatoes, chopped
1 small eggplant (long, thin type), cut into 1/2" cubes
OR 1 small zuccinni, diced or cut into semi-circles
2 medium potatoes, peeled and cut into 1/2" cubes, optional
1 cup frozen mixed vegetables (or just peas)
1 green or red bell pepper (capsicum), optional -- diced into big chunks
3 Tbsp whole, raw cashews AND/OR 3 Tbsp raw peanuts
1 1/2 tsp each, chopped ginger and garlic
1 1/2 tsp tomato paste
1 tsp each coriander powder and cumin powder
3/4 tsp turmeric (Haldi)
1 tsp red chili powder
Salt to taste
1 Tbsp (heaping) Sambhaar (Sambal or Sambar) Masala Powder
1 golf-ball size Tamarind (Aamli) OR use 2-3 Tbsp Aamli Chutney
1 Tbsp grated "Gor" or brown sugar
3 - 4 green chilies
Juice of 1 lemon (or to taste)
1 bunch cilantro
1/2 tsp Garam Masala
For Wagaar:
3/4 cup vegetable oil (Toover Daal requires a lot of oil)
1 tsp mustard seeds (Raay)
1/2 tsp fenugreek seeds (Methi), optional
2 - 3 whole, dried red chilies
1 tsp Urd Daal (optional)
5 - 6 cloves
1 or 2 cinnamon sticks
2 tsp cumin seeds (Jeeru)
10 (or more) Curry Leaves (Limdo)
Pinch Hing (asafetida), optional
Method for Making Sambhaar:
Boil (add 1 tsp salt to the water) and blend Toover daal and set aside while you make "wagaar". In a heavy-bottomed pan, heat oil for wagaar. Add the mustard and fenugreek seeds. When they start popping, add cumin seeds, red chilies, cinnamon sticks, cloves, Urd Daal and then add hing and curry leaves. Cover the pan with a lid and cook for a few seconds. Remove the cover, add the nuts and then the chopped onions. Cook till onions are slightly golden. Add the tomatoes, garlic, ginger, chili powder, salt, cumin and coriander powders and turmeric. Cook for 2-3 minutes, stirring all the time. Add tamarind, ghor, Sambhaar Masala and tomato paste. Add potatoes and frozen mixed vegetables, adding water as required. Cover and cook for about 5 minutes. Add eggplant or zucchini and bell pepper if using (see note). Cook for 5 more minutes and add the cooked, blended daal and green chilies. Partially cover the pan with a lid and cook on medium-low heat till vegetables are cooked. Taste and adjust seasonings like salt, chili powder, sugar. Add lemon juice. Sprinkle with chopped cilantro and garam masala and stir. Serve hot with Idlee.
Note: As an alternative to adding vegetables to the "wagaar" and letting them cook with the Daal, you can parboil the veggies (stove or microwave method) first, add them to the boiled and blended Toover Daal and lastly, make the "wagaar" and add that to the simmering Daal/Veggie mixture. I prefer the first method because it allows the spices to be "infused" into the vegetables and Daal for a longer time.
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QUICK IDLEE RECIPES
Contributed by Zarina Alloo
Semi-Instant Recipe:
1 cup Urd Daal
1 3/4 cups Soji (Coarse Samolina or Cream of Wheat)
Salt to taste
Soak Urd Daal overnight. Drain and blend to make a thick paste. Set aside.
Tie Soji in a cheese-cloth and steam for 20 to 30 minutes.
Mix together blended Daal, steamed Soji and salt. Add enough warm water to make a pancake-like batter. Cover and let the batter "ferment" for 3 to 5 hours.
Make Idlees in the normal way, without using any Eno or Bicarbonate of Soda.
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Instant Recipe:
1 cup Soji
1 Tbsp ghee
1 carrot, grated
1/4 cup frozen peas, thawed
1 Tbsp grated (fresh or frozen) or dessicated coconut
chopped green chilies, ginger and garlic to taste
Salt and lemon juice to taste
1 Tbsp chopped cilantro
Enough Buttermilk or a mixture of Plain Yogurt and Warm Water to make batter
Saute Soji in ghee till light pink in color (DO NOT OVERCOOK!) Remove from heat and cool.
Place sauted Soji in a non-corrosive bowl and add rest of the ingredients. Make batter using enough buttermilk or a mixture of plain yogurt and warm water.
Cover and set aside for about 15 minutes.
Make Idlees in the normal way.