Here we are included and suggesting idli recipe, you can follow and that makes soft fluffy idli more easier. This post including incrediant and instruction for making idli recipe easily.
Make Idli Recipe
Prep Time: 9 Hours
Cook Time: 25 Minutes
Total Time: 9 hours 25 minutes
Cuisine: South Indian
Course: Breakfast, Snacks
Diet: Vegan, Vegetarian
Difficulty Level: Moderate
Serving: 30 Idli
1 cup water for soaking urad dal
½ cup water for grinding urad dal or add as required
¾ to 1 cup water for grinding rice or add as required
1 teaspoon rock salt or sendha namak (edible and food grade) or sea salt
oil as required to apply to the idli moulds
2.5 cups water for steaming idli
1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
½ cup whole or split urad dal or 120 grams whole or split urad dal (husked black gram)
¼ cup thick poha or 20 grams thick poha (flattened rice)
¼ teaspoon fenugreek seeds (methi seeds)
2 cups water for soaking rice
Mixing Rice and Dal
Pick and rinse both the regular rice and parboiled rice.
Rinse the poha and add to the rice.
Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours.
In a separate bowl, rinse the urad dal and methi seeds a couple of times.
Soak the urad dal with methi seeds separately in water for 4 to 5 hours
Drain the soaked urad dal. Reserve the water.
Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.
Remove the urad dal batter in a bowl and keep aside.
Grind the rice in batches to make a smooth batter.
Mix both the batters together in a large bowl or pan. Add salt and mix well.
Cover and let the batter ferment for 8 to 9 hours or more if required.
After the fermentation process is over, the idli batter will become double in size and rise.
Grease the idli moulds.
Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.
If using pressure cooker remove the vent weight (whistle).
Steam for 12 to 15 mins or until the idli is done.
Serve the steaming hot idli with coconut chutney and sambar.
Remaining batter can be stored in the refrigerator for a couple of days.