Soft and Fluffy Idli

Soft and Fluffy Idli
Soft and Fluffy Idli

Idli has always been my favourite breakfast. I still remember my mother making those lovely fluffy idli with coconut chutney and sambhar. Making the idli soft and fluffy is really an art which I thought of sharing this with you straight from my mother's cooking diary. There are 2 ways to make idli. So let's not waste any time.

Preparation tine: 8 hours

Cooking time: 20 minutes

Method 1

1/2 cup Urad dal or skinned black gram;

1 cup idli rice or parboiled rice or 1-2 tbsp Idle rava;

2 tbsp. of thick poha or 1/2 tsp. Methi seeds (fenugreek seeds);

1/2 tsp Salt or as required;

1 cup water for grinding dal;

1/2 water for grinding rice.

Method 2

1/2 cup Urad dal;

11/2 cup idli rice or parboiled rice;

1/2 tsp. Fenugreek seeds (methi seeds);

2 tbsp of thick poha or 1/4 tsp. Methi;

1 cup water for grinding dal;

3/4 water for grinding rice.

How to cook?

  • Add urad dal and methi seeds in a bowl. Add rice or rava idle in another bowl.

  • Wash them well seperately till water gets clear. Soak them for atleast 6 hours.

  • With 1/4 cup of water rinse poha well. Soak it for about 30 minutes before you blend it.

Idli batter:

  • After 6 hours, drain the water from both the bowls.

  • Add dal, methi, soaked poha, salt as required and 3/4 cup water. Blend all the ingredients or wet grinder. Add watr as required during blending.

  • If you are from a place where the climate is hot skip salt addition. Add it when you prepare idli or else the batter would turn sour.

  • Blend it till its smooth, bubbly and frothy.

  • Transfer urad dal in a large bowl.

  • If you are using rice then add rice in a blender. Grind to a coarse batter. Pour this to dal batter. Mix well with your hands. The batter must be thick.

  • If you are using idle rava then drain water from rava. Squeeze excess water with both your palms. Remember it must not be soggy.

  • Transfer this to a urad batter and mix it well.

  • Mix everything. Use your clean hands for better mixture. If required add water if you think batter is thick.

Ferment idli batter:

  • Set the batter in a warm place for at least 8 hours. The batter would ferment and rise well. If you live in a cold country then keep oven light bulb on or pre-heat oven to 170f or 80c for 10 minutes. Wait for 5 minutes and then place batter in oven.

  • The batter must rice and must be fluffy and not taste sour for a good soft idle.

Idli preparation:

  • On a high flame bring water to a boil in the idli steamer or a pressure cooker. If you are using instant pot then pour 1 cup of water. Press saute buttin and bring it to boil.

  • In the meantime grease idli plates with oil.

  • Mix idli batter 1-2 times as overdoing it would turn batter flat. Fill the moulds.

  • Place the stand in steamer. Cover it and let it steam for 10-15 minutes on a high flame. In case of instant pot, when water boils press cancel button. Keep stand in IP. Cover the lid and release the vent for steam to pass by. Then press stem button. Set timer to 10-15 minutes.

  • Once done, remove from steamer and set it aside for 3-4 minutes. Once it cools down check if the idli is not wet on top.

  • Use spoon to remove idlis on plate. Serve it hot with sambhar and coconut chutney.


Tried this recipe?

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