soft idli recipe is a healthy breakfast menu in south indian household served with sambhar and coconut chutney.
idli recipe is a traditional south Indian breakfast item served with sambhar and chutney. It is one of the healthiest breakfast considered worldwide.
idlis are very easy to prepare. All you need is to make a smooth and fluffy batter and then ferment it well before steaming. idlis are prepared in many ways with different proportions.
today I'm sharing a perfect recipe of idli which you can make using a mixi. Always keep the proportion of idli rice to urad daal in 2:1 ratio, or else the idlis would come out hard.
idlis are healthy as well as easy to digest both for kids as well as aged. idlis have become a regular in my home as it is my kid's favorite food.
Author: Razina | Cuisine: Indian | Recipe Type: Breakfast
1. Wash and soak rice along with poha for 2 hours
2. Wash and soak urad daal along with fenugreek seeds for 1 hour
3. Drain the water from the soaked urad daal and reserve it. Grind the daal till it becomes smooth and fluffy using little reserved water. Place it in a big bowl.
4. Drain the water from soaked rice and grind to a very smooth consistency by adding little reserved water. Pour it in the grounded daal batter. Add salt and mix the batter very well. Add water if required, the batter should be of medium pouring consistency.
5. Place a lid over it and keep it in a warm place for 7-8 hours or overnight to ferment. Do not cover the lid tightly. After fermentation, you will see that the batter has risen to double and there are bubbles on top, lightly swirl it. Do not over mix
6. Now time for making idlis. Take your idli steamer or pressure cooker, add water and keep on stove to boil.
7. Grease the idli mould with oil and pour a spoonful portion of batter in each mould. Place the mould in the steamer and cover with lid, if using pressure cooker, place the lid and remove the vent weight. Steam on high for about 15-20 minutes.
8. Check if it is done by inserting a toothpick. If it comes out clean then its done or else keep again for some more time. Switch off the flame and let it rest for around 10 minutes. Remove the lid and take out the idli mould. Keep aside for few minutes.
9. Scoop out the soft idlis and serve with sambhar and coconut chutney.
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| Idli Recipe |
idli recipe is a traditional south Indian breakfast item served with sambhar and chutney. It is one of the healthiest breakfast considered worldwide.
idlis are very easy to prepare. All you need is to make a smooth and fluffy batter and then ferment it well before steaming. idlis are prepared in many ways with different proportions.
today I'm sharing a perfect recipe of idli which you can make using a mixi. Always keep the proportion of idli rice to urad daal in 2:1 ratio, or else the idlis would come out hard.
idlis are healthy as well as easy to digest both for kids as well as aged. idlis have become a regular in my home as it is my kid's favorite food.
 |
| Idli Recipe |
Soft Idli Recipe
Author: Razina | Cuisine: Indian | Recipe Type: Breakfast
Prep Time: 9 hours | Cook Time: 20 minutes | Yield: 25 idlis
Ingredients:
- 1 cup idli rice
- 1/2 cup urad daal
- 1/4 teaspoon feugreek seeds
- 1 teaspoon poha or flattened rice
- salt as required
- water reserved from soaked urad daal, as required
- oil for greasing the idli mould
Directions for soft idli recipe
1. Wash and soak rice along with poha for 2 hours
2. Wash and soak urad daal along with fenugreek seeds for 1 hour
3. Drain the water from the soaked urad daal and reserve it. Grind the daal till it becomes smooth and fluffy using little reserved water. Place it in a big bowl.
4. Drain the water from soaked rice and grind to a very smooth consistency by adding little reserved water. Pour it in the grounded daal batter. Add salt and mix the batter very well. Add water if required, the batter should be of medium pouring consistency.
5. Place a lid over it and keep it in a warm place for 7-8 hours or overnight to ferment. Do not cover the lid tightly. After fermentation, you will see that the batter has risen to double and there are bubbles on top, lightly swirl it. Do not over mix
6. Now time for making idlis. Take your idli steamer or pressure cooker, add water and keep on stove to boil.
7. Grease the idli mould with oil and pour a spoonful portion of batter in each mould. Place the mould in the steamer and cover with lid, if using pressure cooker, place the lid and remove the vent weight. Steam on high for about 15-20 minutes.
8. Check if it is done by inserting a toothpick. If it comes out clean then its done or else keep again for some more time. Switch off the flame and let it rest for around 10 minutes. Remove the lid and take out the idli mould. Keep aside for few minutes.
9. Scoop out the soft idlis and serve with sambhar and coconut chutney.
Notes:
- Always soak and grind rice and daal separately and then mix them together.
- Fermentation time will vary as per the climate. Hot weather will require less time compared to colder climates.
- Any unsued batter can be kept in the fridge for later use.
- You can even make dosa from the same batter by adding little water.
- You can also make paniyaram or paddus from the same batter by adding seasonings of your choice.
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The Foodie Delight
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!