Friday, April 17, 2020

Super Soft Idlies

This is one of the most popular, old,  breakfast dishes of South India. It is a very healthy, super tasty and protein rich dish,  and the number  of calories are relatively low as it is steamed, there is no oil,  butter or any other fat added. Good for weight loss if you eat right quantity.
It is always hard to make soft and spongy Idlies. I learn it after few years of trial and error. Even though we know the ratio of dal and rice, we fail as we do not pay attention on amount of water we use. Just use what is required for grinding. add little by little water. After few trials you will know how much water we can add. Give it a try. Let me know how it went through.  Enjoy.


Cooking time:15 min 
Servings: approximately 70 medium size Idlies

  • 2 cups Urad Dall (blanched black gram lentil)
  • 4 cup Idli Rava (coarsely cracked Idli rice)
  • 1/2cup Poha (flattened rice)
  • Salt to taste
  • Oil for greasing
  • Soak the Urad dal for 3 to 4 hours. Soak Poha for 10 min.
  • Grind the Urad dal and Poha into fine paste. Do not add lots of water, add minimum required water for grinding.(Grinding in wet grinder gives the best of best results. I used mixer grinder)
  • Wash the Idli rava and drain off the water. Make sure there is no access water to avoid thin batter.
  • Now mix the Urad dal paste and Idli Rava well
  • Keep the batter in a warm place. Allow it to ferment for 8 to 10 hours. (I usually keep it in the oven with the lights on as I live in cold place).
  • Add salt and mix well.
  • Grease the Idli mould with oil. Pour the required amount of batter and steam for 15 mins. allow it to cook.
  • Take Idlies off the mould with a spoon and serve hot with Chutney and Sambar.


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