Idli is one of my favourite breakfast. Making spongy idli is no rocket science. If you get the batter in right consistency and let it ferment nicely, you can have the perfect idlis at home in no time. So, sharing a step-wise recipe to make some soft spongy idlis.
Soak rice and lentil, grind and let it ferment..
Steam the idlis..
Serve with chutney and sambar..
Idly Batter / How to make Soft Idlis
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 30 idlis
- Idli rice - 4 cups You can also use parboiled rice if idli rice is not available
- Urad Dal/White Lentil - 1 cup
- Fenugreek seeds - 2 tsp
- Salt to taste
Clean and soak the rice and urad dal along with fenugreek seeds in some water in separate bowls for 4-5 hours.
Now grind the urad dal with fenugreek seeds in your food processor with enough water to make a smooth batter. Next grind the rice with water.
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 6 hours for fermentation.
Grease the idli plate with oil and fill idli plate with the batter and steam it for 7-8 minutes.
Sprinkle little water on the back of the plate and carefully take out idlis from the sides.
- 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.