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Recipe For Soft, Fluffy Idlis At Home

 Recipe

Kenstar 16 Mar 2020 Views 504 0

Always wondered how to make idlis that were pillowy-soft, fluffy and simply melted in the mouth? Here’s a tried-and-tested recipe using a mixer grinder for whipping up the perfect idli batter. With this mixer grinder recipe, you’ll look forward to a brekkie of steamed, soft, yummy idlis every morning. Let’s begin!

Ingredients:

Idli
par-boiled
rice – 2 cups

Whole skinned
urad dal –
1/2 cup

Fenugreek
seeds
– 1/2 tsp

Beaten rice/
poha/aval –
1/3 cup

Sea salt –
2 tsp. or
as required

Ice cold
water for
grinding

Wash and soak whole urad dal and fenugreek seeds in water for 6-7 hours. Cover with a lid. After an hour or two, transfer the water with urad dal in the refrigerator.

Wash and soak the rice for 6-7 hours.
Cover with a lid.

Soak poha for 1 hour, just before grinding.

Drain the urad dal and fenugreek seeds and then grind them in your Kenstar mixer grinder to make a smooth paste. Add cold water little by little in the mixer to reach the right consistency. You’ll require approximately 1 cup of cold water. Transfer the smooth batter to another bowl.

Drain the rice and poha and then grind them in your mixer grinder till you achieve a coarse consistency. Use 1 ½ cups of cold water and add it little by little to the mixer till you get a grainy texture.

Now mix the rice-poha batter with the urad dal-fenugreek seed batter and add salt. Mix the batter with your hands to incorporate enough air and make it fluffy and light.

Cover it with a lid and keep aside to ferment
in a warm place overnight (around 12 hours).

In the morning, mix the batter again and pour it into greased idli moulds. You can refrigerate the batter that is left over, for up to a week.

Cook the idlis in an idli steamer
for 10-12 minutes.

Breakfast is served! Enjoy your hot, steamed and fluffy idlis with coconut chutney, sambar or any other accompaniment of your choice.

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