Mallipoo Idli

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

  1. Soak raw rice, idli rice (along with methi seeds), urad dal and poha separately in enough water for 3-4 hours.
  2. Grind urad dal to a very fine batter using only the water used for soaking. Keep aside.
  3. Now grind rice,methi seeds and poha to coarse batter. Make sure it is coarse as this ensures you get soft idlis.
  4. 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.
  5. Pour water in the bottom of idli steamer / pressure cooker and let it heat for 5 minutes.
  6. 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.
  7. Serve hot with chutney/sambar/chicken curry/fish curry 🙂



One Comment Add yours

  1. Vidhya's Blog says:

    Idlis look so soft and fluffy👌

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