Cookings By Maria

Soft Idli

• By admin_maria
• October 25, 2016
• No Comments

Idli is one of most famous breakfast that almost everyone of us want to have, especially when it’s celebration day at home. We still can make soft and fluffy idli, without grinding the rice grains, which usually takes little longer, to soak and to grind it to soft texture. Sometime our ordinary food processor not able to grind them as fine texture too. The best combination is Idli with Chicken Curry or Coconut Chutney

Recipe serves 20-22 Idli

Ingredients :

• 3 Cups pure rice flour
• 1/4 Cup Urad dhal (ulunthu)
• 1/4 Cup Cooked rice
• 1 Teaspoon fenugreek seeds (venthiyam)
• Pinch of dry yeast (any brand)
• 2-3 Teaspoon salt
• Water as needed

Let’s Make the Idli :

Prepare the required ingredients. Any pure rice flour (store bought) can be used to make Idli.

Use white rice, which we have cooked at home previously.

Wash 1/4 cup urad dhal, then soak in clean water together with 1/4 cup cooked rice and 1 teaspoon of fenugreek seeds (venthiyam).

Soak in a bowl of water for about minimum 1hr

Use food processor, then grind them. Add some water, about 1-2 cups. Grind till it reach smooth consistency.

Transfer it into a deep and large bowl.

Slowly add in the flour. Whisk them using hand whisk or just a spoon will be fine. Add some water as needed to make it smooth and medium-thick consistency. Do not mix it with too much of water at this step.

Now add in a pinch of dry yeast. Give a good mix.

Cover the bowl with lid. Let the batter sit and ferment for minimum 6-7 hours.

After fermentation, 7-8hrs, the idli batter is ready. Now can add in the salt and mix it well.

The important factor to make soft and fluffy idli is depending on 2 factor : fermentation process and the consistency of the idli batter. If the batter is too thick, the idli will be hard. So add water, to ensure it reach almost medium thickness only and not too watery as well.

We can use any type of idli making mould. Grease some oil on the mould, then start to pour the idle batter.

Pour in to cover 3/4 of the mould only. Idli size will double the mould size while steaming.

Steam the idli for minimum 10-15 minutes ( for many layer pot). If single layer mould, then the steaming will be little shorter. (below 10 minutes). Use any thin stick/tooth picks to check the idli done or not. If it comes clean, then it is steamed and cooked well. Remove from the heat and let it rest for 2-3 minutes. Before start removing them from the mould.

I pour the batter little too much, I guess Its excess the space giving.

Serve it while it’s still warm.