This recipe is South India’s most popular breakfast dish and also my favorite. I remember during my childhood on most of the weekends, preparing idli batter was a regular ritual at house.
For a softer texture in idli, I always add thick poha (flattened rice) or cooked rice. This is optional and you can skip adding poha.
I always use a proportion of 3:1 that is rice and urad dal. Fermentation is one of the most important factors to get soft idlis.
3 Cups parboiled idli rice
1 Cup whole urad dal
1/4 Cup cooked rice
1 Teaspoon methi/ fenugreek seeds
Salt to taste
- Wash and Combine the urad dal and fenugreek seeds, add enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 -5 hours.
- Wash the rice until the water runs clear. Soak in enough water and leave aside for 4-5 hours.
- Grind the urad dal, fenugreek seeds with 1/4 cup of water. Grind till you get a smooth and fluffy batter.
- Remove the urad dal batter in a bowl and keep aside.
- Grind the rice by adding cooked rice in batches to make a smooth batter.
- Mix both the batters together in a large bowl. Add salt and mix well.
- Cover and let the batter ferment for 8-9 hours or more if required.
- After the fermentation process is over, the batter will become double in size and rise.
- For making idlis, grease the idli moulds.
- Heat the Idli pot with 1 cup of water and allow the water to boil.
- Pour 3/4th the ladle of idli batter to the idli moulds and steam it for 8-9 minutes.
- If you want to check out whether it is done, Insert a fork in the middle, if it comes out clean, then your idli is done. Just switch off the flame and gently take the idli moulds out.
- Do not take out when the idlis are hot, as it will not come out properly.
- After a few seconds dip a spoon in water and carefully take out the idlis and transfer them to the serving plate.
Serve hot with coconut chutney and sambar.