Soft Idli
Make soft idli at home with this easy recipe. Learn the secrets to fluffy, pillowy idli, perfect for breakfast or as a light meal any day.
Servings: 40 Idli
Ingredients
- 1 Cup Urad Dal
- 3 Cup Rice Par Boiled rice preferred
- 1 teaspoon Fenugreek Seeds Optional
- Salt as required
- Oil for greasing
- Water for steaming
Instructions
Making Idli Batter
- Measure rice and urad dal, usually in a 3:1 ratio.3 Cup Rice, 1 Cup Urad Dal
- Rinse and soak them, each in their own bowl, for 6 hours or overnight.
- If you are using fenugreek seeds, soak and add in the urad dal bowl.1 teaspoon Fenugreek Seeds
- If you want, toss in a teaspoon of fenugreek seeds to soak with the dal.
- Once the dal and rice are soaked, and ready to grind, discard the water.
- Rinse again and grind to a smooth paste using minimum batter.
- Do not make the water too much runny.
- More tips and tricks on batter can be found in this post on how to make and Ferment Idli Batter.
- Add Salt and mix.Salt as required
- Cover and Let the batter ferment for 10-12 hours or overnight. More time might be required in cold climate.
Making Idlis.
- Fill the pot with water, making sure that the base of idli stand is well above the water level when kept inside it.Water for steaming
- Keep the water to boil.
- In the mean time grease the Idli mold with little oil (just rub it with your fingers)Oil for greasing
- With the help of a spoon fill the molds of the Idli Stand. Do not overfill as they will puff up.
- Once the water starts boiling, immerse the Idli stand in it, and close the lid.
- Cook the Idlis for a 10-12 minutes, Idlis should be done.
- To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 2-3 mins.
- Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
- Remove them with the help of a spoon, they come out easily.
- Yummy Idli's are ready. Enjoy.
- If not eating right away store them covered in a muslin cloth in a container.
Notes
- One can use any size of cup, just keep the ratio same.
- Par Boiled rice is preferred to make the best idlis.