Idlis just don’t need any introduction. It is a famous south Indian cuisine which is perfect to be eaten at any time of the day and as any type of meal.
I have changed the proportion of dal and rice many times and every time the result was good. But one thing I noticed that with the addition of fenugreek and poha the idlis turned out very soft. Give it a try and you’ll notice the difference.
Let us start cooking!!!
Ingredients:
Par-boiled rice (Ukda Rice): 2 cups
Basmati Rice: 1 cup
Poha (Flattened rice): ¼ cup
Urad Dal: 1 cup
Curd: ½ cup
Fenugreek seeds (Methi dana): ½ tsp
Salt as per taste
Method:
1. Wash and soak the dal and fenugreek seeds in enough water together for 5-6 hours.
2. Wash and soak both the rice and poha in enough water together for 5-6 hours.
3. After that drain the water from dal and reserve it.
4. Now grind this dal until light and fluffy by making very less use of the reserved water.
5. Similarly drain the rice and poha and grind into a smooth batter by using the reserved water if required.
6. Mix both the batter into a big container as the batter will ferment and rise.
7. Add salt and curd. Mix well.
8. Cover and keep aside the container for fermentation. It will take about 8-9 hours.
9. After fermentation the batter will rise. Gently mix but do not over-mix the batter.
10. Grease the idli mould with little oil.
11. Pour the batter in the moulds and steam the idlis in the steamer.
12. It will take about 11-12 minutes for the idlis to get ready.
13. Check with the help of a knife or tooth-pick.
14. Serve the idlis hot with coconut chutney and sambar.
Tips:
1. Do not overcook the idlis otherwise they’ll become dry.
2. You can take whole urad or split urad depending upon the availability.
3. I find this proportion perfect for my idlis and dosas.
See you soon with a new recipe till then Happy Cooking!!!
I have changed the proportion of dal and rice many times and every time the result was good. But one thing I noticed that with the addition of fenugreek and poha the idlis turned out very soft. Give it a try and you’ll notice the difference.
Let us start cooking!!!
Ingredients:
Par-boiled rice (Ukda Rice): 2 cups
Basmati Rice: 1 cup
Poha (Flattened rice): ¼ cup
Urad Dal: 1 cup
Curd: ½ cup
Fenugreek seeds (Methi dana): ½ tsp
Salt as per taste
Method:
1. Wash and soak the dal and fenugreek seeds in enough water together for 5-6 hours.
2. Wash and soak both the rice and poha in enough water together for 5-6 hours.
3. After that drain the water from dal and reserve it.
4. Now grind this dal until light and fluffy by making very less use of the reserved water.
5. Similarly drain the rice and poha and grind into a smooth batter by using the reserved water if required.
6. Mix both the batter into a big container as the batter will ferment and rise.
7. Add salt and curd. Mix well.
8. Cover and keep aside the container for fermentation. It will take about 8-9 hours.
9. After fermentation the batter will rise. Gently mix but do not over-mix the batter.
10. Grease the idli mould with little oil.
11. Pour the batter in the moulds and steam the idlis in the steamer.
12. It will take about 11-12 minutes for the idlis to get ready.
13. Check with the help of a knife or tooth-pick.
14. Serve the idlis hot with coconut chutney and sambar.
Tips:
1. Do not overcook the idlis otherwise they’ll become dry.
2. You can take whole urad or split urad depending upon the availability.
3. I find this proportion perfect for my idlis and dosas.
See you soon with a new recipe till then Happy Cooking!!!
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