Idli is one of my favourite breakfast. Making spongy idli is no rocket science. So, sharing a video recipe to make it home. If you get the batter in right consistency and let it ferment nicely, you can have the perfect idlis at home in no time.
Watch this video to make idli batter and soft idlis at home:
I have shared a recipe to make idli batter without a grinder. You can use your mixer grinder to make idli batter at home. So, sharing a step-wise recipe to make some soft spongy idlis.
Serve with chutney and sambar..
Click Here for Idli Milagai Podi Recipe
Click here for Carrot Tomato sambar Recipe
Idly Batter / How to make Soft Idlis
Prep Time 14 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 50 idlis
Ingredients
- Idli rice - 4 cups
- Urad Dal/White Lentil - 1 cup
- Fenugreek seeds - 2 tsp
- 2 tsp Salt to taste
Instructions
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Clean and soak the rice and urad dal along with fenugreek seeds in some water in separate bowls for 5-6 hours.
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Now grind the urad dal in your food processor with enough water to make a smooth batter. Next grind the rice with water.
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Transfer the content in a pan and add some salt to taste and mix it well. If you feel the batter is too thick add some more water and keep it outside overnight or for minimum 6-7 hours for fermentation.
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Grease the idli plate with oil and fill idli plate with the batter and steam it for 7-8 minutes.
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Sprinkle little water on the back of the plate and carefully take out idlis from the sides.
Recipe Notes
- Do not make the batter too thin. It should be of flowing consistency , not runny.
- Once the batter rises and it has fermented, you can use it to make Idli or Dosa.
- You can also use parboiled rice if idli rice is not available.
- You can keep the soaked rice and lentil in refrigerator for 30 minutes before grinding. This will prevent the motor of food processor getting heated up.
Priya, this is what I was waiting for!! I have a love affair with dosas. Thank you for sharing!
Thank you for the recipe. It looks delicious.If you have any other vegetarian recipes please send to my email.
My friend brings idli that is steamed without using oil and instead of urad lentils, skinned urad lentils is used. The idly, slightly grainy (maybe some semolina as well in batter or ingredients coarsely grounded) melts in mouth. You have recipe of such batter and making idli without using oil?
You can make the same idli using this recipe and add 1/2 cup of semolina too in it.