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!
rice – 2 cups
urad dal –
– 1/2 tsp
Sea salt –
2 tsp. or
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.