Soft and Fluffy Idli/Idly

Having breakfast is very important for health we all know that.But choosing a healthy breakfast is very important. In India we have a wide range of breakfast option to choose from.
South Indian delicacies are devoured a lot especially the dosas ,idlis and vadas..Normally we too end up ordering a plate of  idli or dosa when we are out ,The reason being its healthy and filling.But these days the western culture has ruled over us and we now seem to opt for more English breakfast, not that all of it is bad but we  are kind of going far from our tradition and culture.

Idli/Idly, dosa have always been a favourite breakfast option at my place,we atleast make it twice a week...Initially i use to just add urad and rice to make idlis but after my tasting idlis made by my South Indian colleague I too started adding poha and methi seeds in the batter which made it even more fluffier and soft..usually I  add a fistful of cooked rice.But when there's no cooked rice left i add poha and the idlis are soft spongy and fluffy..

Making Idlis and Dosa is easy there's  no big deal everyone does it easily. yet I have included this in my blog for few friends of mine who live abroad and still struggle to get the right batter  and for some who are new to cooking so I dedicate this post to you guys.


Ingredients
1/2 cup idli rice/parboiled rice
1/2 cup normal rice
1/2 cup split urad dal
handful of poha/beaten rice
1/2 tsp fenugreek/methi seeds.
salt to taste.

Method:
  Mix both the rice and soak in water for 5-6 hours.

Soak the urad dal with the methi seeds i water for 5-6 hours.

Soak poha for an hour just before grinding.

Grind the urad dal and methi with little water to a smooth paste not too watery .

Grind the rice along with the poha adding little water till all smooth.

Once you finish grinding mix all together in a vessel big enough as the batter will double after fermentation.

Add salt ad mix with hands.

Let the batter ferment for8-9 hours.

Grease the idli moulds with oil and pour the batter with a spoon.

Steam for about 12-15 minutes.

Remove and serve the soft fluffy idlis with sambar and chutney or podi.

If you have left over idlis fry them or make idli masala fry. Recipe to follow next.


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6 comments:

  1. I like idlis a lot but i ever get fluffy idlis..thanx for posting i will try this method...

    ReplyDelete
  2. nice and helpful post for people like me who r trying hands on cooking

    ReplyDelete
  3. nice helpful post for people like me who are new to cooking...lovely idli

    ReplyDelete
  4. i have never made the batter at home ..will def try now..thanx

    ReplyDelete