As a kid I always hatred about idlies, my mom used to prepare the idly frequently as it was easy to carry and healthy as I was not an immune child(frequently falling ill).
Now it's my favorite as I enjoy the delight with Vada.
It's easy when you get the calculations done correctly.
Ingredients :
4 cups Idli rice
1 cup husked black gram/urad dal
water ( adjust)
Baking soda - 1/4spoon
salt ( to taste, )
Method :
To grind the idli batter:
1. Wash the rice and soak in water ( approximately 6-7 glasses) for 3-4 hours.
2. Wash the urad dal and soak in a separate vessel ( approximately 2 -3 glasses of water) for 2-3 hours.
Remember :
1. Drain the excess water from rice and grind
2. Drain the excess water from urad dal and grind to smooth paste ( can add little water)
3. Leave it for a night for fermentation process ( doubling the size of quantity)
4. You can add 1/4 teaspoon of methi seeds to the urad batter while soaking as it enchances the texture.
5. Add salt in the morning (add 1/4 spoon of baking soda)
Method:
1. Grease the idli plates ( without perforation) with oil.
2. Spoon the batter into the depression of the plates.
3. Steam cook till done( approximately 8 minutes, you can check once in a while).
4. Switch off and remove the plates from the steam.
5. Once it cools a bit, then using a spoon , run it on the side of the idli plate to remove them.
Your steaming hot, white, fluffy, spongy, super soft idlis are ready to be served with chutney, Vada, Hotel sambar.
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