soft idli recipe

ingredients (measuring cup used, 1 cup = 250 ml)

• 1 cup regular rice, 190 to 200 grams (sona masoori rice or parmal rice or basmati rice)
• 1 cup parboiled rice or idli rice, 200 grams
• ½ cup whole or split urad dal/black gram, husked, 120 grams
• ¼ cup thick poha/flattened rice, 20 grams
• ¼ tsp methi seeds/fenugreek seeds
• 2 cups water for soaking rice
• 1 cup water for soaking urad dal
• ½ cup water for grinding urad dal or add as required
• ¾ cup water for grinding rice or add as required
• 1 tsp rock salt
• oil as required to apply to the idli moulds
• 2.5 cups water for steaming idlis

how to make the recipe:

soaking:

1. pick and rinse both the regular rice and parboiled rice.
2. rinse the poha and add to the rice.
3. add water. mix well. cover and keep the rice + poha to soak for 4 to 5 hours.
4. in a separate bowl, rinse the urad dal and methi seeds a couple of times.
5. soak the urad dal with methi seeds separately in water for 4-5 hours.

grinding:

1. drain the soaked urad dal. reserve the water.
2. grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. then add remaining ¼ cup water. grind till you get a smooth and fluffy batter.
3. remove the urad dal batter in a bowl and keep aside.
4. grind the rice in batches to make a smooth batter.
5. mix both the batters together in a large bowl or pan. add salt and mix well.
6. cover and let the batter ferment for 8-9 hours or more if required.
7. after the fermentation process is over, the batter will become double in size and rise.

steaming:

1. grease the idli moulds.
2. pour the batter in the moulds and steam the idlis in a pressure cooker or steamer.
3. if using pressure cooker remove the vent weight.whistle.
4. steam for 10-12 mins or until the idlis are done.
5. serve the steaming hot idlis with coconut chutney and sambar.
6. remaining batter can be stored in the refrigerator for a couple of days