SOFT IDLI RECIPE
Idli - The most popular and common breakfast in South India, especially in Tamil Nadu. Even though we have lots of other breakfast recipes like Poori, Chapathi, Upma and so on...., nothing can beat the combination of Idli with sambar. Hope everyone agrees with me. :).
Now I am going to share with you how to prepare the basic Idli batter and the process of making Idli. Normally I prefer using cloth on my idli moulds , the only difficulty with cloth is while removing the Idli's from it and then washing it, but the end result ,it gives more soft Idli's than the one cooked with the plate greased with oil. It takes 10 - 15 minutes to cook the idli's , to check it you can slide in a tooth pick and see. Serve this Idli with hot sambar topped up with ghee or with chutney's and enjoy :)
Preparation time : 20 minutes + 3-4 hrs. soaking+ 8- 10 hrs. of fermenting time
Cooking time : 10 - 15 minutes.
For this recipe you need
- 4 cups of parboiled rice
- 1 cup of urad dal
- 1/4 tsp. of fenugreek seed
- Salt
Preparation
Wash and soak the rice in water .
Wash and soak urad dal along with fenugreek in water.
Soak them both for atleast 3 - 4 hours.
Drain the water from urad dal (reserve the water for grinding ) .Using a wet grinder,grind urad dal by sprinkling water every few minutes until smooth and frothy. Transfer it to a bowl.
Now grind the soaked rice adding water gradually, now pour this batter along with the urad dal batter.
Add salt and mix the two batters well.
Leave to ferment in a warm place for about 8 -10 hrs.
Next day the batter would have raised 2 inches high with tiny bubbles.
Add water in the idli vessel. Wet a cloth and place it on the idli mould.Pour a laddleful of batter on it and steam cook for 10 -15 mins.
When the idli is ready , remove from the vessel and place the idli mould on to a plate.
Invert the mould , now gently remove the cloth from the idli, if you find it difficult sprinkle little water on top, wait for a minute and then remove it
Soft and fluffy idli is ready to be served..............
Serve this idli with sambar or with any chutney's of your choice and enjoy :)
I love idli's, you have used cloth like my mom very nice. I also prefer it the same...
ReplyDeleteOur famous breakfast, love love idlis.
ReplyDeleteAruna, do you use Red matta rice for the parboiled rice or idly rice?
ReplyDeleteI agree with the use of cloth.
I find that when we use just matta rice, the batter tends to be sticky.
Thanks!
Idlis indeed looks soft and yumm..I do in idli moulds in pressure cooker without the whistle..
ReplyDeleteSuch soft melt in the mouth idli's. Thanks for sharing!
ReplyDeletewow perfect idlis and very well explained post,sure an useful post...
ReplyDeleteAll time favorite. Thanks for sharing these wonderful tips.
ReplyDeletewell explained and perfect...
ReplyDeleteLooks really soft!!
ReplyDeleteawww i need some spicy gravy or chutney for this soft and fluffy idlis...
ReplyDeletesuper soft ones,yummy!
ReplyDeleteIdli looks so soft and fluffy..lovely post !
ReplyDeleteyour idli is so soft and perfect dear...
ReplyDeletelook really tempting , i'm drooling
ReplyDeleteDelicious soft idly.
ReplyDeletesuper soft Idly
ReplyDeletemy my.. such soft idlis.. love it.. the use of cloth makes it even better
ReplyDeleteLooks tooooo spongy... Love to have it with Sambar !
ReplyDeletehttp://recipe-excavator.blogspot.com
Thanks for sharing the tips.. idli is my favourite..
ReplyDeletelove this!! Yours looks sooo soft!
ReplyDeletedelicious luking idilis.well done n nice cliks.
ReplyDeletemaha
the most healthiest breakfast on earth..idly looks soft and perfect
ReplyDeleteIdlis looks so soft.. Very useful post..
ReplyDeleteVery soft idlis
ReplyDeleteThese look so soft, delicious idlis!
ReplyDelete