Making a soft idli is a dream for many housewives which let many women out there in trauma. There's nothing worst than serving rock hard idli for family or friends. Today, i'm sharing recipe for a soft and spongy idli. It's a fail proof idli batter recepi i learnt from my mom and everytime i make idli at home the recipe yields pillowy soft idli. As much as the batter is important for a soft idli, the steaming time are crucial too. Do not over steam the idli..the ideal steaming time should be 6-7 minutes. As we Indian called "malligai poo idli" aka as soft as jasmine flower idli and this recepi proof to be one. Do give it a try and serve with sambar and chutney.
1 cup idli rice
1/2 cup poha/flattened rice/aval
1/2 cup parboiled rice
1/2 cup white urad dhal
1/2 tsp fenugreek seeds
1 tsp salt
Methods
Wash and soak the par boiled rice,urad dhal,and fenugreek seeds overnight. Soak poha for 8-10 minutes.
Grind the parboiled rice,urad dhal and fenugreek seeds with a cup of water to a slightly coarse paste. Keep aside.
Grind the poha with 1/2 cup into a smooth paste . Add the poha paste into the urad dhal mixture and mix till combine.
Season with salt.. Mix well and cover the pan with lid and let it ferment overnight or at least 8 hours.
Lightly grease idli mould with ghee and pour in the batter. Steam the idli for 6-7 minutes. Remove from steamer and leave it to cool for 3-4 minutes before removing the idli frojm the mould.
Repeat the process with remaining batter.
Serve with sambar and chutney
Notes
- Do not add too much water, the batter should be thick and not too thin
- Use a deep bottom vessel to ferment the batter to avoid the batter from over spilling during fermentation process.
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