idli recipe|Soft Spongy South Indian Idli recipe
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 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)
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
- 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.
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.
- 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.