Making soft and spongy Idlis is no big task if you are using a grinder.At the same time, it is certainly not that easy with a mixie. So hopefully this post helps to make foolproof idlis. Remember to read each step of the recipe carefully.
In the last post, I had mentioned about my transfer of job to Thiruvananthapuram . Ever since the tranfer, life has taken a different beginning. Blogging has taken a backseat now but hopefully I get in track soon . As of now I have decided to blog on holidays. Even posting on holidays seems to be a difficult task but my passion to cook and learn food photography is not allowing me to abandon my blog.
Moving on to the recipe now………………
Raw rice – 1 and 1/2 cup
Parboiled rice – 1 and 1/2 cup
Urad dal – 1 cup
Water – As required
Salt – As per taste
Method of Preparation
Soak rice and urad dal seperately for around 6-7 hours.
Grind urad dal first in mixie/blender to a smooth paste.(For superwhite Idlis, make sure that the mixie doesn’t get superhot. You can use chilled water for grinding.)
Transfer to a large bowl.(Bowl should be large enough to accomodate fermentation.
Then grind rice and tranfer to the bowl of ground urad dal. Stir urad dal batter and rice batter properly.(I prefer to use hands for mixing which promotes fermentation.)
Also make sure that the amount of water added is right . It should be of thick pouring consistency. (It should coat the back of the spoon fully) .
Let it ferment which may take around 10 to 12 hours in our climate. The batter should double the amount.
After fermentation , add salt.(Never add salt before fermentation as salt always slowers fermentation) .
Stir well a spoon and pour the batter into idli moulds such that 3/4 th of each mould is filled.
Let it cook for around 10-15 minutes and remove from mould only after it is cooled.
Serve with sambhar or any chutney of your choice.