Basic Idli recipe | South Indian Idli| How to make Soft Idli
Idli is a steamed rice-lentil dish ((sometimes millets) made in South India and is oil free, gluten free and vegan too. Served for breakfast with sambar or chutney
Ingredients
- 1 cup Whole black gram Whole Urad dal / Muzhu ulutham paruppu
- 3 cups Idli Rice I used the Ponni brand
- 1 tsp fenugreek seeds Methi
- 1 tsp salt
- 1 tsp Oil to grease the plates,optional
Instructions
- Wash rice and dal and soak in room temperature water for 4-6 hours along with methi seeds. Soak the dal and rice separately. Soak methi along with the Urad dal
- Grind the dal (lentils) into a smooth paste. Grind the rice with the methi seeds also and mix the two batters and add salt.
- Mix the ground batter well with your hand to speed up fermentation. The surface good bacteria, even on perfectly clean hands will aid in fermentation and good rise - important step, do not skip!
- Leave it into a closed container and allow it to ferment overnight / or for 10- 12 hours.
- When the batter ferments, pour into greased idli moulds and steam for 7 – 9 mins.
- Demould when done.
- Serve hot with chutney or sambhar or molagapudi (or a combo too!)
Notes
Tips to make Perfectly Soft Idli:
- Idli Rice gives soft idlis, as does the methi / fenugreek seeds
- Do not steam for more than 12 mins per batch, the idlis will get rubbery then
- Once steamed, let them cool for 4-5 mins before un moulding them
- In case Idli rice alone is not preferred, one can use a ratio of Idli rice 2.5 cups, Raw rice(any short grained rice) with 1 cup Urad dal and proceed as per recipe
- Whole Urad dal (polished, white, unbroken) works best for Soft Idli
- If you want to re-heat cooked idlis, grease the plate lightly steam for only 1-2 mins, not more.
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!