Idli is one of my favorite dish from South Indian cuisine. The most important aspect of idli is its softness. The Idlis made this Sunday turned out very soft and fluffy. To make Idli soft, batter plays an important role. Idli can be served with Sambhar and Chutney. For morning breakfast, it can be served with chutney as well.
Here we go,
- Par Boiled Rice – 1 cup (Soaked for 5hours)
- Rice – 1 cup (Soaked for 5hours)
- Urad Dal (without skin) – ½ cup (Soaked for 5hours)
- Poha – ¼ cup
- Fenugreek Seeds – ½ tsp (Soaked for 5hours)
- Salt – to taste
- Oil – to grease
- If you wish to make Idli on Sunday, process should start on Saturday. Soak par boiled rice, poha and rice together for at least five hours.
- Simultaneously, in another bowl soak urad dal and fenugreek seeds together for at least five hours.
- Grind the soaked rice into fine and fluffy paste adding some water. I used almost one cup water while grinding.
- Grind the soaked Urad Dal and fenugreek seeds into a fine and fluffy paste. Less water is required while grinding the dal. Total grinding of rice and dal took more than half hour.
- Mix both the batter and mix well. Add salt.
- Cover the batter and let it ferment for 10hours or overnight. After fermentation the batter will rise to double and bubble will appear on the batter.
- Grease the idli moulds. Pour the batter in the moulds, steam the idlis in a steamer.
- Steam for 10-12 mins or until the idlis are done. Insert a toothpick to check, if t comes out clean, its done.