i have 1 doubt that, u all know idly(taken as a breakfast), just i want to know , with which material the idly

Answer 1

Idli, also spelled Idly or Iddly, (Telugu: ఇడ్లీ) (Tamil: இட்லி) (Kannada:ಇಡ್ಲಿ) is a food native to southern India, common in the states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. It is most often eaten at breakfast or as a snack. The traditional idli is a small, round patty of batter made of rice and lentils (specifically black lentil உளுந்து) and steamed. The 2"-3" diameter idli is usually served in pairs with chutney, sambar, or other condiments such as dry, crushed spice mixtures. The latter, Milagai Podi, may contain ground chilies, spices, seeds and lentils, and is useful if the idlis are to be eaten later away from home. Dipping in oil can prevent more souring of the idlis in the day's heat, and helps the dry seasonings to stick. Plain idlis may have little more than salt as seasoning, but there are many variations in ingredients. Some contemporary versions contain neither rice nor black lentil ,but the finished product is still recognizably an idli.
Preparation
Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.
Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.

To prepare the classic idlis, two parts uncooked rice to one part split black lentil are soaked until they can be ground to a paste in a heavy grinding stone vessel, the attu kal. This paste is allowed to ferment overnight, until about 2-1/2 times its original volume. In the morning, the idli batter is put into the ghee-greased molds of an idli tray or "tree" for steaming. This typically has several metal trays in tiers on a central support, with three or four round indentations per tray. These molds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done, in 10-25 minutes, depending on size. The idli's pancake-like cousin is the dosa.
History

The word idli orignates from the two Tamil words - "Ittu" + "Avi" (To lay and steam). Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. The first mention of it in writings occurs ca. 920 A.D., and it seems to have started as a dish made only of fermented black lentil. One description ca. 1025 says the lentils were first soaked in buttermilk, and after grinding, seasoned with pepper, coriander, cumin and asafoetida. The king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, the Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the idli changed in ingredients, the preparation process and the name remained the same.

Answer 2

Idli

Idli rava 2 1/2 cups
Urad dhal 1 cup

Soak urad daal for about 3 hrs and at the same time mix the idli rava with water and let the consistency be thick. Later grind the urad daal till soft and fluffy and mix with the idli rava. Add salt to taste. Mix well.

Place the mixture in a warm place for 8-10 hours or overnight to let the mixture ferment. The mixture will rise. In winter, you can place it in oven (switched off). Grease the idli maker plates with the oil and fill with the idli batter. Steam, covered for about 10 minutes.

Note

Fermentation is the key step in making fluffy idlis. The softness of idlis (like sponge) depends on proper fermentation. After fermentation, the mixture should increase to at least double the volume. The fermentation is slow in winter and quick in summer.

if you do not have idli maker take a flat bottom wide pot. Pour 2 cups of water. Invert a round cake tin on the base of the skillet. Take another round cake tin, lightly grease it and fill it to a height of about half inch with the batter. Place this on top of the inverted cake tin. Steam for 8-10 minutes. Remove the idli, cut into smaller pieces and serve hot.

Idlis can be stored in the refrigerator. When required, microwave them for a few seconds to get idlis as good as freshly made and serve with hot sambhar.
This is how the idli is made

Answer 3

Improve your English!Are you talking about Idli.Its made from rice and is a famous South Indian dish.

Answer 4

rice........they grind it and make a paste out of it and then the idly is made

Answer 5

Rice and ( ulundu)Dal, {Carbo-hydrate and protein,} Easily digestible.

Take some vegetables always with this. for fiber, minerals and vitamines.

Answer 6

I m Here to clear all your doubts...
It is made up of Rice...

Answer 7

it is rice paste which is steamed to make it light and fluffy