Idlis are a staple breakfast recipes for south Indians. Idlis contain no fat, no saturated fat, and no cholesterol and is a healthy diet. Mix the dal and rice batters thoroughly. It takes more time and energy than you might think. Uneven mixing causes many failures. Mixing them by hand works best. Warm temperature is essential for fermentation. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm.

Here go the recipes soft and fluffy idli made using idli rice, urad dal, and aval.

Ingredients

Urad dal- 1 cup

Aval/Flattened rice- 1 cup

Idli rice-2 cup

fenugreek- 1 tsp

Salt-1 tsp

Oil- for greasing

Method

• • Take a large bowl and soak  1 cup urad dal and 1 cup aval for 4 hours by adding enough water.
  • Take another bowl and soak 2 cup idli rice for 5 hours.
  • Drain off the water and transfer urad dal – aval mix into the blender, blend to smooth and fluffy batter adding water as required. Transfer the batter to a large mixing bowl.

Now, blend the  fenugreek and soaked rice after draining off the water completely to slightly coarse paste as of rava texture. Transfer the rice batter to the same mixing bowl, mix well, making sure the batter is combined well.

• Cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
• The batter will double and well-fermented air pockets will be present.
• Add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
• Now grease the idli plate with oil, scoop the batter into idli plate greased with oil.
• Place in steamer when the water in the steamer boils and steam for 12 minutes on medium flame or till a toothpick inserted comes out clean.

Idli|Soft

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Author: Neena

Recipe type: Main

Cuisine: South Indian

Serves: 30

Ingredients

• Urad dal- 1 cup
• Aval/Flattened rice- 1 cup
• Idli rice-2 cup
• Salt-1 tsp
• Oil- for greasing

Instructions

1. Take a large bowl and soak  1 cup urad dal and 1 cup aval for 4 hours by adding enough water.
2. Take another bowl and soak 2 cup idli rice for 5 hours.
3. Drain off the water and transfer urad dal - aval mix into the blender, blend to smooth and fluffy batter adding water as required. Transfer the batter to a large mixing bowl.
4. Now, blend the soaked rice after draining off the water completely to slightly coarse paste as of rava texture. Transfer the rice batter to the same mixing bowl, mix well, making sure the batter is combined well.
5. Cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
6. The batter will double and well-fermented air pockets will be present.
7. Add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
8. Now grease the idli plate with oil, scoop the batter into idli plate greased with oil.
9. Place in steamer when the water in the steamer boils and steam for 12 minutes on medium flame or till a toothpick inserted comes out clean.

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