Thursday, 2 May 2013

Soft Idli /Idli – Traditional South Indian Breakfast

Idli is a very traditional and a common breakfast found in all most all houses in Tamil Nadu. Even though we make lots of breakfast dishes, still idli is the queen of all the breakfast varieties. It is a very healthy dish because it is steamed, easy digestible and packed with proteins and carbohydrates. These are the same reasons for which we start giving idlis even for babies at 4 or 5 months old. This is the perfect idli my mom has been making for years, I learnt from her long time back and have been doing this the same way with no modifications.

So now let’s see how to make soft idli’s...


Ingredients

Idli rice
4 cups
Urad dhal
1 cup
Methi seeds/Vendhayam
1 tsp
Salt
As needed

Method

In a bowl wash the rice and soak it in water for about 5 hours or overnight.
In another bowl wash the urad dhal and methi seeds together and soak it for about 5 hours or overnight.

Drain the water in the rice and grind it in the wet grinder coarsely and transfer it to a bowl, add required amount of water when needed during grinding.

Now grind the urad dhal until soft and fluffy, sprinkle enough water for grinding. Pour this to the already ground rice batter.

Add salt and mix the two batters really well. Let it ferment in a warm place for about 8 – 10 hours. After that the batter will raise with tiny bubbles indicates the batter is ready to be made into idlis.


Grease oil to the idli plates and pour one ladle of batter to each hole and steam it for about 10 min. 

When you insert tooth pick it comes out clean without batter that shows the idli is cooked.
Take out the idli plates from the cooker, live it for about 5 min to cool down and then spoon out the idli’s.


Suggestions:

If you live in colder countries, preheat the oven at 200°C for about 5 min and switch off the oven. Now keep the batter in the oven for about 6 to 8 hours, the batter will ferment and raise.

Use gingelly oil for greasing the idli plates, this gives a wonderful taste.

I add about 2 tsp of gingelly oil in the idli batter before making the idli’s which makes it more softer and tastier.


Yummy super soft malligai poo idli is ready. Serve it with Chutney, Sambar or milagai podi.

Thank you for visiting my blog, please come back again for more traditional recipes.
Until then I am signing off…

19 comments:

  1. We eat idli like anytime of the day. The best for this soft and lovely idli's is the sambar. Cannot agree more to that.

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  2. I love soft idli.. Nice writeup .. Your Idlis looks so soft ..

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  3. Yummy yummy!!! Your idlis look so soft Priya :-)

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  4. very soft and spongy looking idli :) my fav with sambhar :)

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  5. Spongy and perfectly done dear. So So tempting with chutney.

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  6. Thats simple and really nice recipe :-)

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  7. Thank you all for the wonderful comments...

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  8. Sure who will say no to these softies, beautiful south Indian breakfast..

    Priya,thanks for ur interesting in hosting, you are welcome dear..

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  9. Its very soft n spongy..:)

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  10. idli looks so soft n yummy...

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  11. idli looks so soft.I too use my oven for fermentation.

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  12. super soft,thanks for the tip on fermenting idlis :)

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  13. super soft and delicious idlis.. nice tips too.. Thanks for linking it to my event!! Looking for more yummy recipes!!
    Sowmya
    Event - WTML w giveaway

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  14. Your recipe is looks awsme, you give the easiest way to prepare this recipe, from your recipe tips many people gets advantage. Regards,
    Idli

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  15. South Indian food could be a sensible mix of organic process balance, fragrance, taste, flavors, colors, seasoning, and visual charm. If you compare the lentil dishes like dals therewith of the opposite components of the country, you'll realize that these square measure soupier besides being hotter and spicier.Idli sambar is the best South Indian Breakfast Menu. For more details about South Indian food visit http://www.vaango.in/

    ReplyDelete

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Priya Anandakumar

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