Ingredients
- Idli rice - 1 3/4 cup
- Urad Dhal - 1/2 cup
- Fennugreek seeds - 1 tsp
- Salt - 1 tblsp
Note: For 1 cup of rice, half cup of
urad dhal should be used
Preparation Method
Soak
rice and Urad Dhal separately in water for at least 1 hour. Soaking overnight
can also be done too. Add fenugreek seeds to Urad Dhal.
Drain the water from Urad Dhal then again clean it well with fresh water and grind it to a silky soft texture.
Next
drain the water from rice, again clean it with fresh water then grind the rice
coarsely.
Mix
it with urad dhal batter along with salt.
Now leave the batter to rest and ferment for at least 6 hours till the batter rises to almost double the size.
Then
place the idli batter in the idli plates. (If you don’t have idli plates then
you can use small tumblers or steel glasses. Fill the batter to them and steam as
said before)
Switch
off the stove and let it rest for a minute or 2.
After
that use a wet spoon to remove the idlis from the idli plate or tumbler
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| Spongy South Indian Idli Recipe |
Serving Tips
Hot
Idli’s can be served with sambar, coconut chutney and vada, this will be an
excellent combination.
It
can also be served with Mint Chutney, Green Chutney, Tomato Chutney, Onion
Chutney and many more
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