Hubby's craze for idlies has made made a non stop searcher looking for soft idlies..I usually make this one and he has never complaint. He has loved my ragi idli and thinai idli as well.
I always wanted to find a perfect recipe for super soft idlies. I follow my mom's recipe and those idlies turn out quite good actually and the dosa made with that batter turn out crispy. But i want a batter which turns idlies like malligai poo..
This is one recipe which i came across recently and it is completely different from the batter which i make.So with fingers crossed i tried this and when i made the idlies i was quite surprised. It came out super soft and delicious.
I served idlies with my tiffin sambar, ulundu vadai and filter coffee..Should i need to say more than this..So try this out and let me know how it turns out..And check out the notes section carefully.
Preparation Time : 30 mins
Soaking Time : 6 Hours if you checked notes, then 30 mins
Fermenting Time : Overnight
Serves : 6 to 8
Ingredients:
Idli Rice - 2 cup
Whole White Urad Dal / Ulundu Paruppu - 1 cup
Fenugreek Seeds / Methi / Vendayam - 1/4 tsp
Cooked Rice - 1/2 cup
Salt to taste
Water as needed
Method:
Wash and soak urad dal and fenugreek seeds separately for 4 hours.
Wash and soak rice separately for 5 to 6 hours.
Drain both. Take urad dal mix in a blender and add little water at a time and make it into a smooth batter.
Transfer this to a large container. Now take rice in the same blender and add little water and make it into a smooth batter. Once it reaches a smooth mix add in cooked rice and make it into a smooth batter.
Pour this over urad dal mix, add in salt and mix well.
Cover this and let it ferment overnight or 8 to 10 hours.
The next day, the batter should be risen well. Mix this batter well.
Grease idli plates with little oil and spoon the batter into each moulds.
Place this idli plates into steamer and steam for 8 to 10 mins.
Once it is steamed, remove it and let it cool for a bit.
Now dip a spoon in water and slide under idlies and remove it into hot case.
Serve with sambar.
Notes:
1)The urad dal should be ground till it super smooth and it should be thick. Even though it is ground for a long time, rice will have some grits in it and it is perfectly ok.
2)When you steam idlies dont over steam it or it will make the idlies dry.
3)I used this technique for soaking and grinding the batter in 1 hour.This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.
Soaking Time : 6 Hours if you checked notes, then 30 mins
Fermenting Time : Overnight
Serves : 6 to 8
Ingredients:
Idli Rice - 2 cup
Whole White Urad Dal / Ulundu Paruppu - 1 cup
Fenugreek Seeds / Methi / Vendayam - 1/4 tsp
Cooked Rice - 1/2 cup
Salt to taste
Water as needed
Method:
Wash and soak urad dal and fenugreek seeds separately for 4 hours.
Wash and soak rice separately for 5 to 6 hours.
Drain both. Take urad dal mix in a blender and add little water at a time and make it into a smooth batter.
Transfer this to a large container. Now take rice in the same blender and add little water and make it into a smooth batter. Once it reaches a smooth mix add in cooked rice and make it into a smooth batter.
Pour this over urad dal mix, add in salt and mix well.
Cover this and let it ferment overnight or 8 to 10 hours.
The next day, the batter should be risen well. Mix this batter well.
Grease idli plates with little oil and spoon the batter into each moulds.
Place this idli plates into steamer and steam for 8 to 10 mins.
Once it is steamed, remove it and let it cool for a bit.
Now dip a spoon in water and slide under idlies and remove it into hot case.
Serve with sambar.
Notes:
1)The urad dal should be ground till it super smooth and it should be thick. Even though it is ground for a long time, rice will have some grits in it and it is perfectly ok.
2)When you steam idlies dont over steam it or it will make the idlies dry.
3)I used this technique for soaking and grinding the batter in 1 hour.This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.
4)The batter should be thick, not thin or runny.
5)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.
6)Dont steam the idli more than 15 mins, or it will dry up/
Pictorial:
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| Measure up urad dal |
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| add fenugreek seeds in it |
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| wash them well and soak it..I measured up rice and soaked it too |
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| this is how it looks after soaked |
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| rice after soaked |
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| you need some cooked rice too |
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| take dal mix in a blender |
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| grind it |
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| add some water and puree again |
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| grind the batter till it is fluffy and smooth |
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| pour it in a container |
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| now add soaked rice in the same blender |
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| grind it |
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| add some water |
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| Grind till the mix is smooth |
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| add in cooked rice |
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| puree again |
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| pour this batter over dal |
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| add some salt |
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| mix well |
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| cover and let the batter ferment |
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| the batter should have risen a lot |
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| look at those bubbles |
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| grease a idli plate with oil |
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| pour a ladleful of batter in |
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| i love to make small idlies |
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| all mould filled |
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| place it in steamer |
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| steam it |
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| remove the plates and let it cool for a bit |
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| now dip spoon in water |
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| slide it under the idli |
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| soft and fluffy |
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| yummy meal |
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| taste great with sambar |
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| look how soft it is.. |
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