Gur Idli Recipe [Video]
Gur Idli is a tasty snack but with a bit of twist. I have added Gur (Jaggery) to make it a good to eat and health friendly in North Indian winters. I hope you would like this new combination and would try yourself too.
Gur Idli Recipe In Words
|Yield:||4 to 5 Gur Idli|
- 1/2 Cup (Our 1 Cup = 240 ML) Rice
- 1/2 Cup (Our 1 Cup = 240 ML) Jaggery
- 1/4 Cup (Our 1 Cup = 240 ML) Beaten Rice (Chidwa-Wash and keep aside for 10 minutes)
- 1/4 Cup (Our 1 Cup = 240 ML) Curd
- 1/4 Cup (Our 1 Cup = 240 ML) Milk (will use as per the consistency of the Idli Mixture)
- 4 Tsp Grated Coconut
- 10 Raisins
- 5 Chopped Cashew Nuts
- 2 Pinch Cardomom Powder
- 2 Pinch Salt
- We will start the process by soaking the Rice in water for 3 hrs.
- After 3 hrs, Drain excess water from Rice and grind them to a fine paste.
- This is how they will come out (as powder) just after grinding.
- Grind Jaggery, Beaten Rice (Chidwa) and grated Coocnut.Grind them to a smooth paste.
- Take a bowl, add Jaggery and coconut mixture along with powder Rice and Curd.
- Add Salt and half of 1/4 cup Milk to make a smooth paste. Mix well.
- Idli Mixture should have dropping consistency.
- Idli mixture is ready. Cover the lid of the bowl and keep it aside for 10-12hrs for fermentation.
- If you are making the Gur Idli in Winter season or at cold place, then you have to wrap the mixture bowl in warm cloth for faster fermentation.
- In warm place or in summer season, cover it with a lid and keep aside for 10 hours anywhere in your home.
- After about 10 hrs of fermentation, now add Cashew nuts, Raisins, Cardamom Powder and mix well.
- Idli mixture should not be thick, if required add 2-3 tsp of more milk to get a right dropping consistency.
- Take a big pan or a cooker base. It should be big enough to hold your idli stand easily.
- Fill cooker with water approx. 2-1/2 cups. Remember that the water level should not touch the lower base of idli holes.
- Heat Water on high flame. Grease the Idli stand with Oil. This is to avoid sticking of idli to the pan.
- Add Idli Mixture to Idli stand holes. Do remember do not over fill the Idli stand holes.
- In pressure cooker, heat Water for approx. 2 minutes. Keep the Idli Stand and cover the lid of the cooker.
- Do not use weight (whistle) while steaming Idlis. Close the lid of the cooker tightly while steaming.
- Steam the Idli for 20 minutes on high flame.
- Keep a check on water level. Open the lid and check inside the cooker. If the water has evaporated, add more to maintain the steam level.
- After 20 minutes, switch off the stove.
- To Check whether Idli is properly cooked or not. Poak the knife inside the Idli.
- If your knife comes out clean and it is not sticky, it signals Idli is ready to eat.
- Take out the Idli stand from the cooker. Now take out the idlis with the help of a spatula or knife from the idli stand.
- Idli’s are ready to serve along with Sauce of your choice or Sambhar.
- I hope you will make this Gur Idli and enjoy with friends and family. Thanks!!!