Par-boiled rice / Idli rice - 3 cups
Whole Urad dal (white) - 3/4 cup
Salt - 1 and 1/2 tsp (+/- to taste)
|Soft Idly Recipe|
Wash and soak urad dal and rice separately in water for 4 hours.
Grind urad dal separately in wet grinder until smooth, adding 1/2 cup water to make grinding easy.
Remove ground urad dal batter to a deep bowl.
Grind rice until smooth, adding about 1 cup of water to make grinding easy.
Remove ground rice batter to same deep bowl in which urad dal batter is kept.
Wash wet grinder with 1/2 cup water, so that rice batter sticking to the wet grinder vessel is also removed.
Add this water to the same deep bowl in which both batter is kept.
Add salt to the batter, mix well with hand, cover the batter and allowthe batter to ferment overnight.
To make piping hot idlis
Next day the fermented batter would be doubled in size and fluffy.
Use a ladle mix batter well until air escapes and batter slightly reduces in size.
The batter should not be too thick or watery.
Place Idli cooker or pressure cooker on heat.
Grease the moulds in Idli plates, pour Idli batter in each mould.
Place the Idli plates stand poured with Idli batter inside Idli cooker.
Cover Idli cooker with lid and steam Idli for 10 mins.
Remove cooked Idlis using flat spoon.
Serve hot idlis with
|Malligai Poo Idly|