Jul 1, 2013

Soft Idlis.... A wonderful breakfast that you cant say no

Idli dosa is a must in every south indian home. Having the batter ready always comes in handy and is a big rescue on lazy days. Everyone loves hot spongy idlis to enjoy for their morning breakfast. Steaming hot idli and sambar with coriander leaves sprinkled on top is a heavenly combination

The secret to getting the perfect idli batter is the ratio of rice to dal and grinding process too. Make these soft idlis at home and enjoy your breakfast 

Serves... makes a big batch
Serve option... Hot

This is what u'll need....

Idli Rice - 6 cups
Fenugreek/Methi seeds - 1 tbspn
Urad dal - 1 cup
Salt - 2 tbspn

Here is the stir....
  • Measure in rice and fenugreek seeds into a large bowl. Wash them well and soak it in water. Let this sit for about 4-6 hours. I leave it overnight so that I grind it first thing in the morning 

  • One hour before you start grinding, wash and soak urad dal in a bowl. Let this sit for atleast an hour 

  • Add the dal to the grinder with little cold water
  • Grind it till nice and fluffy. Use cold water to grind dal. Also dont add too much water in one shot. Add slowly little by little and make sure you scrape the sides of the grinding vessel to ensure all the dal is well ground
  • Once done remove this to a big vessel
  • To the same grinder vessel add the rice and grind it till little coarse (not very coarse), adding water and scraping sided from time to time
  • Transfer this to the same vessel where you have kept the urad dal batter
  • Add 2 tablespoons of salt
  • Mix it thoroughly using your hands. Cover and keep aside and let it ferment for about 8-12 hours depending upon weather conditions. It ferments quicker when the weather is warm. By now the batter will be double in time and fluffy too
  • To make idlis grease the idli moulds. Spoon in batter to fill the moulds
  • Steam it for about 8 minutes or till done
  • Demould and serve it steaming hot with sambar, chutney or even idli podi. Enjoy your breakfast
                                      • Keep adding water in little quantity to get a fluffy dal batter
                                      • Cold water when grinding dal makes the batter more light
                                      • Fermentation time depends on the weather
                                      • You can add half a cup soaked thin beaten rice flakes/Aval/Poha when grinding rice

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