My Husband Loves this steaming hot idlis with coconut chutney in breakfast. He loves homemade idlis rather than bringing batter from market and than making Idlis out of it. So most of the time i make sure to make it at home. And this soft idlis will drive crazy to you too.. So give it a try and i bet that you too will start making at home.
Ingredients:
2 cups small rice (any good quality except Basmati)
1/2 cup Sabudana (Sago)
1/4 cup White urad dal
1 tsp whole fenugreek seeds
1 tsp Eno powder / Baking soda
Recipe:
Soak Rice with white urad dal, sabudana and fenugreek seeds in water for about 5-6 hours.
Drain the water from it, crush into fine paste in mixer batter jar. (Add a very little water while grinding) Batter should be thick in consistency. (Add a very little water while grinding)
Keep grinding for about a minute.
Pour in a bowl, add tsp full of Eno powder or baking soda. (I use Eno powder).
Cover and let it ferment for about 14-15 hrs. In summers it ferments quickly so 10-12 hrs are enough. But in winters it usually takes little long time to get a proper fermentation. So adjust the timings. My batter rised very nicely and almost doubled up. (Usually i allow it to ferment overnight and in morning i really get surprise seeing my batter which is doubled)
If batter is not properly fermented than the idlis will be hard.
Now add salt to taste and water. Batter after adding water should not be much thick nor too runny.
Use your Idli Steamer. Add some water and keep on the stove with flame on. Pour batter in greased idli mould and keep idli mould in steamer and cover it. Steam it for about 10-12 minutes or until toothpick insert in it, comes out clean. Do not Overcook as they will loose all its moist and will become hard.
Serve Hot steamed idlis with Nariyal/Coconut Chutney or My earlier posted Udupi temple style Sambhar (Click on this highlight links to get Coconut chutney and Udupi temple Style sambhar recipe)
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| Soft Idlis (Home made Batter) |
Ingredients:
2 cups small rice (any good quality except Basmati)
1/2 cup Sabudana (Sago)
1/4 cup White urad dal
1 tsp whole fenugreek seeds
1 tsp Eno powder / Baking soda
Recipe:
Soak Rice with white urad dal, sabudana and fenugreek seeds in water for about 5-6 hours.
Drain the water from it, crush into fine paste in mixer batter jar. (Add a very little water while grinding) Batter should be thick in consistency. (Add a very little water while grinding)
Keep grinding for about a minute.
Pour in a bowl, add tsp full of Eno powder or baking soda. (I use Eno powder).
Cover and let it ferment for about 14-15 hrs. In summers it ferments quickly so 10-12 hrs are enough. But in winters it usually takes little long time to get a proper fermentation. So adjust the timings. My batter rised very nicely and almost doubled up. (Usually i allow it to ferment overnight and in morning i really get surprise seeing my batter which is doubled)
If batter is not properly fermented than the idlis will be hard.
Now add salt to taste and water. Batter after adding water should not be much thick nor too runny.
Use your Idli Steamer. Add some water and keep on the stove with flame on. Pour batter in greased idli mould and keep idli mould in steamer and cover it. Steam it for about 10-12 minutes or until toothpick insert in it, comes out clean. Do not Overcook as they will loose all its moist and will become hard.
Serve Hot steamed idlis with Nariyal/Coconut Chutney or My earlier posted Udupi temple style Sambhar (Click on this highlight links to get Coconut chutney and Udupi temple Style sambhar recipe)
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| Idlis |
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