Idli
Recipe to a soft & spongy South Indian idli.
Idli which is a staple food for south India. Idli is made of rice and lentil. It is soft and spongy. Idli can be of any size.
Many people like to have a crispy idli so in that case you can add poha (flattened rice) which is widely available in market.
½ cup split urad dal
1 tablespoon fenugreek seeds (methi dana)
2 tablespoon poha or flattened rice (optional)
1½ tablespoon salt
Oil for greasing the idli mould
You can also check aloo bonda.
So hope you all like this recipe too as you liked my previous recipes it motivates me a lot.
You can also check Ghewar as well.
Please do subscribe our blog and don't forget to share and comment in comment section below.
Many people like to have a crispy idli so in that case you can add poha (flattened rice) which is widely available in market.
Ingredients
1 cup rice or idli rice½ cup split urad dal
1 tablespoon fenugreek seeds (methi dana)
2 tablespoon poha or flattened rice (optional)
1½ tablespoon salt
Oil for greasing the idli mould
Method
- In a bowl wash, rinse and soak the dal and fenugreek seeds together.
- In another bowl add rice and poha (flattened rice) together then wash and rinse both and soak them as well.
- Now we have 2 bowls one with soaked rice and poha and another with soaked dal and fenugreek seeds.
- Soak them for 3-4 hours now drain the water, grind both of them separately first grind rice and then dal if required you can add little water while grinding (ensure that you have grinded completely and smoothly). After we have done with grinding now mix both - grinded dal and rice batter.
- Ferment the mixed batter by placing batter in a warm place for 6-8 hours (fermentation time depends on climate warm climate ferment the batter quickly but in cold climate it will take up to 12-18 hours).
- After batter is fully fermented now add salt and just mix it and please ensure that you don't make the air of fermented batter out.
- Now boil few cups of water in idli steamer or cooker in the meantime grease the idli stand/mould with little oil and pour enough batter in it.
- Place the idli stand in idli steamer or cooker on medium-low flame steam it for 10-15 minutes then close the flame after 2 minutes open the cooker and make out the stand out from cooker and de-mould the idlis.
- Serve the idlis with sambhar or chutney.
Please note
- Batter should be thick not thin.
- If the batter will be thin then you will get flat and wet idlis.
- If batter is tooo thick then it will become difficult to ferment the batter.
You can also check aloo bonda.
So hope you all like this recipe too as you liked my previous recipes it motivates me a lot.
You can also check Ghewar as well.
Please do subscribe our blog and don't forget to share and comment in comment section below.
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