Idli is a popular breakfast made in every South Indian household and restaurants. It is one of the most healthiest breakfast by comparing other dishes. Idli is like a steamed soft rice cake that are made from fermentation of white rice and Urad Dal batter. It is like a sponge or a soft pillow . Idli is made by steaming in an idli mould. It doesn't contain any oil.
Here I used White Urad Dal(split) and white rice for making Idli batter. I soaked Rice and Dal seperately for 6 to 7 hours. White rice is soaked in one bowl and Urad Dal & Fenugreek seeds soaked in another bowl. You can grind them separately. Here I grinded Urad Dal to a fine creamy paste .However I grinded the white rice to a Crunchy texture. Then I mixed these two batters together and I kept it for fermentation. Finally I cooked these batter by using steamer ( idli mould).
I learned this recipe from my mother. I tried and tested this recipe many times. This recipe gives a special taste of sour and spongy . It's sure that you can make this recipe well and can make your breakfast very tasty.
Idli is one of the most popular breakfast that everyone loves. It's very simple and easy .It is very helpful for beginners. This recipe is useful for the people who going to work. Also this a healthy breakfast that you can make it as a Tiffin for your loved ones.
Let's follow this recipe to make soft and fluffy Idli and can make your breskfast tasty.
WHITE RICE - 1 CUP
WHITE URAD DAL - 1/2 CUP
FENUGREEK SEED - 1tsp
COOKED RICE -1tbsp
SALT -
WATER - FOR GRINDING.
PREPARATION
* WASH THE WHITE RICE AND URAD DAL SEPARATELY.
* SOAK WHITE RICE AND URAD DAL IN A SEPARATE BOWL.
* SOAK IT FOR 7 HOURS.
*AFTER 7 HOURS, TAKE A MIXER GRINDER ADD URAD DAL AND FENUGREEK SEED. ADD ENOUGH WATER. (THE WATER LEVEL IS JUST 1 INCH ABOVE THAN URAD DAL AND FENUGREEK SEED IN A MIXER GRINDER).
*ADD 1 tbsp OF COOKED RICE AND GRIND WELL UNTIL IT TURNS TO A FINE PASTE .
*TRANSFER GRINDED BATTER FROM MIXER GRINDER AND KEEP IT IN AN AIRTIGHT CONTAINER.
*ADD WHITE RICE INTO A MIXER GRINDER AND ADD ENOUGH WATER. (THE WATER LEVEL IS JUST 1 INCH ABOVE THAN WHITE RICE)
* GRIND THE WHITE RICE UNTIL IT TUNS TO A CRUNCHY TEXTURE. THE WHITE RICE BATTER SHOULD BE GRINDED LIKE A SEMOLINA POWDER OR RAVA POWDER.(IT SHOULD NOT BE GRIND TO A FINE PASTE) YOU CAN CHECK THE WHITE RICE BATTER WITH YOUR FINGER.
*TRANSFER THE WHITE RICE BATTER FROM THE MIXER GRINDER AND THEN MIX IT WITH URAD DAL BATTER.
* MIX THE BATTER VERY WELL BY USING YOUR HANDS FOR 5 MINUTES.
* CLOSE THE CONTAINER
* KEEP IT FOR FERMENTATION. IT TAKES 8 HOURS TO DOUBLE THE SIZE.
*AFTER 8 HOUR , ADD ENOUGH SALT AND MIX THE BATTER VERY WELL.
* TAKE A STEAMER ..APPLY COCONUTS OIL ON THE IDLI MOULD AND TRANSFER THE FERMENTATED BATTER TO EACH IDLI MOULD ONE BY ONE.
*CLOSE THE STEAMER,
* COOK IT FOR 10 MINUTES IN A MEDIUM FLAME.
* AFTER 10 MINUTE , SWITCH OFF THE FLAME AND KEEP SIDE FOR 5 MINUTES. AFTER THAT YOU CAN TAKE EACH IDLI FROM IDLI MOULD BY USING THE HANDLE OF SPATULA. (YOU SHOULD DIP THE SPATULA IN WATER WHILE WE TAKING EACH OF THE IDLI IN THE IDLI MOULD.)
THE SOFT AND FLUFFY IDLI IS READY TO SERVE. YOU CAN SERVE THIS SOFT AND FLUFFY IDLI WITH SAMBAR OR CHUTNEY .
2 Comments
Super soft idily
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