Saturday, July 4, 2015

Posted by Mala at 7:27:00 AM 1 comment
Ever since I came to know of this kind of batter for idlis, I have become a fan of this method. Earlier, I used to make same batter for idlis and dosas, but I can never ever do that......this method yields the softest and fluffiest idlies I have ever eaten!!! Trust me, if you do this, you will also agree with me!

INGREDIENTS
Idli rava, available in all departmental stores - 2 cups
Whole urad dhal - 1 cup
Salt to taste

Recipe Cuisine: South Indian; Category: Tiffin Variety/ Breakfast
Prep time: 45mts to grind the batter; Cooking time: 15 mts for one batch of idlis




First, soak the urad dhal for 2-3 hours. In the meantime, take the measured idli rava, mix it with  hot water and keep aside. It will resemble upma.


                                                                           idli rava with salt

 Resembling upma in texture, after sprinkling hot water



Then after the required time of soaking, grind the urad dhal in grinder, to a fluffy texture, roughly for about 35-45 minutes.



After it is ground to the soft consistency, pour it into the vessel in which you have kept the rava, mixed with water.  Mix nicely. And allow to ferment for 8-9 hours.

                                                                     Before fermenting


After fermenting...don't miss the air bubbles and the fluffy texture


Idli plates greased, and the batter poured. Steam for 15 minutes


The steamed idlis....white as jasmine flower, soft as cotton.....


Serve hot with Easy Tiffin Sambar and molagappodi.




Notes
* Never put the water-mixed rava also into the grinder during the last stages of urad dhal, being ground. I have noticed that this makes the idlis harder.
* First wash the urad dhal nicely, then soak it, and try to grind it with the same water, so that the nutrients are not lost.

1 comments:

  1. Idlies came out supersoft! Thanks Malaunt~

    ReplyDelete