Idli Recipe | How To Make Soft Idli | Idli Batter Recipe

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Idli- Soft, smooth, and spongy, one of the most popular and healthiest cuisines of India. A staple food from South India which needs no introduction. Being a wholesome meal, it is preferred and loved by people all over India.
I have seen my mommy making the idlis hassle-free, start from soaking to grinding and then steaming to plating. It sounds so easy to make idlis but trust me a few months back I was afraid of making idlis. 😀 The fermentation step and the steaming the idlis perfectly seems impossible to me. Staying away from home teaches you everything. 😀 I am still far beyond perfection but yes, I learned to make idlis too, hassle-free Idlis. ❤
I love idli to be served in a boat of sambar. That tastes delicious. They go well with coconut chutney, peanut chutney, tomato chutney, mint chutney or serve with any chutney of your choice. 😀

Other related posts- Coconut Chutney, Instant Rava Idli, Instant Rava Dosa, Masala Dosa

  • 2 cup idli rice (or regular or parboiled rice)
  • 1 Cup urad dal
  • ½ Cup thick poha
  • 1 Tsp fenugreek seeds
  • 1 Tsp salt (preferably non-iodized salt)

Learn Step By Step Recipe With Pictures For Idli Recipe | How To Make Soft Idli | Idli Batter Recipe
Step 1- Wash the rice and dal separately in a bowl and fill with water. Add fenugreek seeds to the urad dal bowl and let it soak for 6-8hrs or overnight. The next day just before grinding soak thick poha for 30mins. Drain the water from soaked rice, poha and urad dal. You can use urad dal soaked water for the grinding or use cold water for grinding rice and dal

Step 2- Add urad dal and fenugreek seeds to the grinding jar with enough water and grind until smooth and frothy. Transfer this to a large utensil and then grind a little coarse mixture of rice and soaked poha together

Step 3-  Add this to the urad dal batter and mix them well using your hand. Add salt to the batter and mix well. cover the lid of the utensil and keep it in a warm place for 12hrs or more
If you live in a cold climate then the batter may take more than 12hrs to ferment. If the batter is not fermented then leave for more hrs depending on the climate. After the fermentation, the batter will rise

Step 4- In an idli steamer bring water to boil on a high flame. Grease the idli plate and pour the batter into each mold. Place it in the steamer and steam for 10-12mins on high flame. Remove the idli plates from the steamer and set them aside for 2mins and then remove the idlis

Serve the hot steaming idlis with the chutney of your choice and enjoy the healthy breakfast/ meal. 🙂


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