Think about South Indian breakfast and Idlis are the first thing that will come to anyone’s mind. Made with dal and rice, the idlis are a perfect breakfast that is loaded with protein and carbohydrates to keep you active all day long. Making soft and spongy Idli is an art by itself. It requires correctly measured amounts of dal and rice, right texture and consistency of the batter and a perfect temperature to ferment it overnight. But this is what our Grandmas say. With the following recipe, its easy and simple to make the famous South Indian Idli at home.
Idli - Soft and Spongy
By February 10, 2013Published:
- Prep: 8 hrs 0 min
- Cook: 10 mins
- Ready In: 8 hrs 50 mins
Soft and spongy - these idlis are the icons of South India.
- Soak the rice in water for 3 - 5 hours. Soak the urad dal and fenugreek seeds together for 3 - 5 hours. Grind the urad dal and fenugreek in a wet grinder to smooth batter.
- Collect it in a bowl.
- Then grind the rice to smooth batter. Collect this in the same bowl.
- Now add the salt and enough water and mix well, preferably with hand. The batter should be of pouring consistency.
- Allow the mixture to ferment overnight or for 8 - 10 hours.
- After 10 hours, use this batter to make idlis. Do not mix the batter. Carefully scoop out from the surface.
- Smear the idli plates with little oil and pour the required quantity of batter into each pit.
- Steam cook for 5 - 10 minutes or until done.
- The hot, soft and spongy idlis are ready to be served. Transfer to serving plate and serve with your favorite chutney and sambar.
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