Idli is a quintessential south indian breakfast. Every south indian home has their own version of idlis and is made at least 2-3 times a week. They can be served with an array of accompaniments, chutney,sambar or even a chicken /mutton/ fish gravy.
Idlis are termed as one of the best breakfasts , easy to digest and has good nutritional value.
Here is my recipe to make softest idlis!!
1 1/2 cup raw rice
1/2 cup boiled rice i.e Idli / Dosa rice.
1 cup thick poha
1/2 cup urad dal soaked in 1 1/2 cup water for 3-4 hours.
1/4 tsp methi seeds
Salt to taste and pinch of cooking/baking soda
- Soak raw rice, idli rice (along with methi seeds), urad dal and poha separately in enough water for 3-4 hours.
- Grind urad dal to a very fine batter using only the water used for soaking. Keep aside.
- Now grind rice,methi seeds and poha to coarse batter. Make sure it is coarse as this ensures you get soft idlis.
- Mix urad dal batter and rice batter in a large bowl, add enough salt and keep it in a warm spot to ferment ( 8-12 hours depending on how hot or how cold the climate is ).
- If you live in colder areas or during winters, you can leave the batter in a convection oven with the light on or just run your microwave on full power for 1-2minutes, turn it off and then leave the batter in it overnight.
- Pour water in the bottom of idli steamer / pressure cooker and let it heat for 5 minutes.
- Grease idli moulds with little oil, pour the batter and steam on high heat for 15-20 minutes.
- If using pressure cooker, do not use the whistle / weight.
- Serve hot with chutney/sambar/chicken curry/fish curry 🙂