idli recipe|Soft Spongy South Indian Idli recipe

Soft Spongy south indian Idli

 Idli: it is a Soft Spongy South Indian savoury cake, Idli is very popular breakfast throughout South India

. Traditional Soft spongy South Indian idlis are prepared by the long fermentation of the black lentils and rice batter mix and steaming the batter. Idlis are about 2-3 inch wide, fluffy and easily digestible meal so you can have it for breakfast, lunch or dinner along with some finely ground coconut chutney and a hot steaming bowl of sambar, whenever you feel.

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 Soft Spongy south indian IdliSoft  Spongy South Indian Idli Recipe:

Soaking time: 4 hours  
Fermenting Time: 12 hours
Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 16 hr45 min
Main Ingredients: Urad dal and rice
Cuisine: South Indian (Indian)
Course: Breakfast
Level of cooking: Medium
Serves: 16-18 medium size idlis

Ingredients For: Soft Spongy Idli: 

  • 1 cups idli rice or short grain rice
  • 1/2 Cup whole or split urad dal
  • 1/4 cup flattened rice (poha)
  • ½ teaspoon fenugreek seeds
  • Water
  • Salt to taste
  • Oil for greasing

How to make Batter:
For: Soft Spongy Idli

  • Rince urad dal and fenugreek seeds 2-3 time in the water.
  • Then soak the urad dal, flatten rice and fenugreek seeds in 1.5 cups of water for 4-6 hours.
  • Rince rice in water for 3-4 times and then soak in 2.5 cups of water for 4-6 hour.
  • Drain excess water from soaked dal and rice after 4-6 hours.
  • Transfer urad dal and rice into the mixer grinder or wet grinder.
  • Add a half cup of water and grind it until smooth.
  • Add water in small quantities; it takes approximately 2 cups of water to grind this mixture.
  • Add salt and mix it well.
  • After fermentation, it doubles the quantity so transfer it into a bigger container and cover it.
  • Allow this mixture to ferment for 10-12 hours.
  • Mix the fermented mixture with a spoon will.
  • Add more salt if required.

Directions
Soft Spongy South Indian Idli recipe:

  • Grease the Idli mould.
  • Heat the Idli cooker with 1.5 cups of water and bring it to a boil.
  • Pour idli batter to the moulds.
  • Place moulds in the steamer and cover with lid.
  • Steam the idli mould over medium heat for 10-15 minutes.
  • Check are they cooked or not by inserting a knife in the centre of the idli, after 10 minutes if the knife comes out clean, it means they are cooked if it doesn’t then steam for another 5 minutes and check again if done then switch off the flame.
  • Remove mould from steamer and let them cool for few minutes.
  • Scoop out the idli with the help of a wet spoon.
  • Soft Spongy South Indian Idli is ready to serve.
  • Serve idli warm with coconut chutney, red chutney or peanut chutney.

Notes:

  • After fermentation, Idli batter should be light and fluffy for soft and spongy idli, if not add a pinch of baking soda to the idli batter and mix well just before pouring batter into the moulds.
  • Grease the moulds properly for easy removal of idli.
  • Fermentation takes more time during winters, so keep the idli batter in a warm place for a good fermentation.
  • If you are not going to use idli batter after fermentation, then refrigerate it to avoid over fermentation.

 Enjoy!

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