May 19, 2014

Soft Idly

    You all think, why am posting such simple recipe ! Eventhough its very simple, most of the people will not get the softness while preparing it. Fine,according to me, the most evergreen meaning for south indian recipe is one and only IDLY. You can find this dish in most of all south indian functions. I can very well bet you, this is the most easiest recipe if you have batter in hand. Idly can be prepared even by an amateur cooks. But if they know about the secret of "Softness" i can say even amateur cook can be treated as expert cook. Now lets see about the preparation method.

ALL YOU NEED:
Idly rice 2 cups
Urad Dhall 1/2 cup
Fenugreek 1/4 tsp
Water As required
Salt To Taste
METHOD:
    Soak idly rice and Urad dhall + Fenugreek in a separate bowl for 3 to 4 hours. Once done, take the urad dhall + Fenugreek, wash it with cold water and put the whole mixture in grinder and add some water in between so that grinder will not get tighten/struck while grinding. Allow it to grind until it become soft and fluffy. Now take out the urad dhall and place it in a large bowl and cover it with lid immediately.

    Now take the soaked rice bowl and wash it well and drain the water. Add the rice in the grinder (its not required to clean the grinder perfectly after grining the urad dhall). Add good amount of water and grind it until it reach the slight coarse consistency. Once done, replace the rice flour to the urad dhall batter and mix well by adding required salt. Take care, the mixed batter should fit only the 3/4th portion of the vessel. Because after fermentation it occupies the whole portion of the vessel.

    Once mixing it, let it sit for overnight or for 10 to 11 hours to get fermented. Proof of well fermentation are, you can see some small bubbles on top of the batter and the batter will be raised. Now to prepare idly, take idly pan, grease the moulds with oil. Take a laddle of batter and pour it in each mould of idly pan. Steam it for 15 mins in medium flame. Once after 15 mins, open the lid, leave it for 2 mins and take out using a spoon and serve hot with chutney or sambar.

Note: Mom will say, if we soak urad dhall in cold waer, the urad dhall batter yield will be more.

♬ Sangeetha♡Nambi ♬

7 comments:

Sona - quick picks/pick quicks said...

very much likey post...didnt know ths cold water tip..thanks for sharing dear.

Priya Suresh said...

Idly, cant give up for any reason, love it to the core.

Priya Suresh said...
This comment has been removed by a blog administrator.
Rafeeda AR said...

I really know how difficult it is to get soft idlis... my idlis always turn out like stone! :( these look so good... may try ur version...

Aaron Carter said...

This is perfect for me. I would love to get some more recipes in my cook book. My wife says she is sick of the same stuff too.

Aaron Carter | http://www.machinerytransportsydney.com.au/transportservices

Shama Nagarajan said...

yummy tempting preparation

Julie said...

healthy post,yumm :)

May 19, 2014

Soft Idly

    You all think, why am posting such simple recipe ! Eventhough its very simple, most of the people will not get the softness while preparing it. Fine,according to me, the most evergreen meaning for south indian recipe is one and only IDLY. You can find this dish in most of all south indian functions. I can very well bet you, this is the most easiest recipe if you have batter in hand. Idly can be prepared even by an amateur cooks. But if they know about the secret of "Softness" i can say even amateur cook can be treated as expert cook. Now lets see about the preparation method.

ALL YOU NEED:
Idly rice 2 cups
Urad Dhall 1/2 cup
Fenugreek 1/4 tsp
Water As required
Salt To Taste
METHOD:
    Soak idly rice and Urad dhall + Fenugreek in a separate bowl for 3 to 4 hours. Once done, take the urad dhall + Fenugreek, wash it with cold water and put the whole mixture in grinder and add some water in between so that grinder will not get tighten/struck while grinding. Allow it to grind until it become soft and fluffy. Now take out the urad dhall and place it in a large bowl and cover it with lid immediately.

    Now take the soaked rice bowl and wash it well and drain the water. Add the rice in the grinder (its not required to clean the grinder perfectly after grining the urad dhall). Add good amount of water and grind it until it reach the slight coarse consistency. Once done, replace the rice flour to the urad dhall batter and mix well by adding required salt. Take care, the mixed batter should fit only the 3/4th portion of the vessel. Because after fermentation it occupies the whole portion of the vessel.

    Once mixing it, let it sit for overnight or for 10 to 11 hours to get fermented. Proof of well fermentation are, you can see some small bubbles on top of the batter and the batter will be raised. Now to prepare idly, take idly pan, grease the moulds with oil. Take a laddle of batter and pour it in each mould of idly pan. Steam it for 15 mins in medium flame. Once after 15 mins, open the lid, leave it for 2 mins and take out using a spoon and serve hot with chutney or sambar.

Note: Mom will say, if we soak urad dhall in cold waer, the urad dhall batter yield will be more.

♬ Sangeetha♡Nambi ♬

7 comments:

Sona - quick picks/pick quicks said...

very much likey post...didnt know ths cold water tip..thanks for sharing dear.

Priya Suresh said...

Idly, cant give up for any reason, love it to the core.

Priya Suresh said...
This comment has been removed by a blog administrator.
Rafeeda AR said...

I really know how difficult it is to get soft idlis... my idlis always turn out like stone! :( these look so good... may try ur version...

Aaron Carter said...

This is perfect for me. I would love to get some more recipes in my cook book. My wife says she is sick of the same stuff too.

Aaron Carter | http://www.machinerytransportsydney.com.au/transportservices

Shama Nagarajan said...

yummy tempting preparation

Julie said...

healthy post,yumm :)