Idli is a popular south Indian steamed cake and savory in taste. They are very light and wholesome. This idli recipe is made with idli rava, urad dal, poha and methi seeds. Idlis are traditionally eaten for breakfast, but they can be eaten at any time of the day. The savory idlis are usually served along with chutneys or sambar or spicy lentils powder. These soft and fluffy idlis are easily digestible, and suitable for people of all age groups.
Rice Rava/Idli Rava – 2 cup
Urad dal – 1 cup
Methi seeds – 1 tsp
Flattened rice (Poha) – 1/2 cup Thick variety
Salt to taste
Cooking soda – 2 pinch (optional)
Oil to grease Idli molds
Rinse and Soak the idli rava with enough water for 4-5 hours. Soak urad dal, and methi seeds in another bowl with enough water for 4-5 hours, soak poha in a bowl before 15 min before grinding.
After soaking for 4 – 5 hrs, Drain the water in the rice rava, squeeze and remove the water completely, add to a container and keep ready.
Drain the water in urad dal, transfer it to a mixer jar, add rinsed, soaked and drained poha together blend it to a smooth and fluffy batter by adding water as required, the consistency of the batter must be medium thick in consistency, blend it in one or two batches. Once done mix with Idli rava.
Pour the batter into a wide bottomed pan with enough space or room for fermentation or rising of batter. Add salt and mix well. Close the pan with a lid and keep in a warm place for 8 hours to ferment.Once the batter is fermented, it will rise a bit naturally.
Grease the idli molds (desired shape of idli mold) with little oil. Pour sufficient water in an idli steamer. Pour the batter into the idli molds and place the idli stand in the steamer and close the steamer with its lid. Steam the idlis for 10-12 minutes or until a toothpick inserted into the center of an idli comes out clean.
Serve idlis hot or warm with coconut chutney or sambar or with your favorite accompaniment.
You can also steam idlis in a pressure cooker without putting the whistle on the pressure cooker lid.
The batter must be of the right consistency to ferment well. It should not be runny and should be just thick pouring consistency.
Always use fresh and current year stock of urad dal for making idli batter.
Idli batter should be fermented well to make soft idlis. Always keep the batter in warm place.
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