IDLIS

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

If you are going to grind in the morning and use for dinner, then Urad dhal can be soaked over night. (If its for breakfast, grind like this the previous day, then refrigerate after fermenting, or grind during daytime, let it ferment overnight. 

. In the meantime, take the measured idli rava, mix it with  hot water and keep aside for 1 - 1 1/2 hours. 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, with gingely oil and ghee mixed., this really helps the idlis to come out in good shape. Then,  the batter poured. Steam for 15 minutes. Take care to first let the water in the cooker or pan boil well, then only keep the idli plates. This really makes a difference.  Also, after it's cooked, don't open immediately,  allow 5 minutes to rest, then open and gently take the idlis out.

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.

Categories: South Indian Breakfasts, Tiffin Varieties