Ever since I came to know of this kind of batter for idlis, I have become a fan of this method. Earlier, I used to make same batter for idlis and dosas, but I can never ever do that......this method yields the softest and fluffiest idlies I have ever eaten!!! Trust me, if you do this, you will also agree with me!
INGREDIENTS
Idli rava, available in all departmental stores - 2 cups
Whole urad dhal - 1 cup
Salt to taste
Recipe Cuisine: South Indian; Category: Tiffin Variety/ Breakfast
Prep time: 45mts to grind the batter; Cooking time: 15 mts for one batch of idlis
If you are going to grind in the morning and use for dinner, then Urad dhal can be soaked over night. (If its for breakfast, grind like this the previous day, then refrigerate after fermenting, or grind during daytime, let it ferment overnight.
. In the meantime, take the measured idli rava, mix it with hot water and keep aside for 1 - 1 1/2 hours. It will resemble upma.
Resembling upma in texture, after sprinkling hot water
Then after the required time of soaking, grind the urad dhal in grinder, to a fluffy texture, roughly for about 35-45 minutes.
After it is ground to the soft consistency, pour it into the vessel in which you have kept the rava, mixed with water. Mix nicely. And allow to ferment for 8-9 hours.
Before fermenting
After fermenting...don't miss the air bubbles and the fluffy texture
Idli plates greased, and the batter poured. Steam for 15 minutes
The steamed idlis....white as jasmine flower, soft as cotton.....
Serve hot with Easy Tiffin Sambar and molagappodi.
Notes
* Never put the water-mixed rava also into the grinder during the last stages of urad dhal, being ground. I have noticed that this makes the idlis harder.
* First wash the urad dhal nicely, then soak it, and try to grind it with the same water, so that the nutrients are not lost.
Categories: South Indian Breakfasts, Tiffin Varieties
Idlies came out supersoft! Thanks Malaunt~
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