A perfect recipe for making super soft idllies always.
INGREDIENTS3 Cup boiled rice (ukde chawal)
1 cup thick poha ( flat rice)
1 cup cooked rice
1 cup white urad dal
Salt to taste
A little oil
METHOD
Wash and soak the rice and urad dal separately for atleast 6 hours. If you can soak overnight, nothing like it.
Drain the rice and grind smooth with little water if needed. Soak the poha for 30 mins and drain.
Grind this drained poha and the cooked rice with the soaked rice.
Drain and grind the urad dal to a smooth paste, mix this with the rice Batter and mix well.
Make sure that you use a large vessel for this batter mix.
Cover and keep in a warm place to ferment for 6-8 hours.
When fermented the batter is ready to make idllies. Add salt and mix well.
Wash and soak the rice and urad dal separately for atleast 6 hours. If you can soak overnight, nothing like it.
Drain the rice and grind smooth with little water if needed. Soak the poha for 30 mins and drain.
Grind this drained poha and the cooked rice with the soaked rice.
Drain and grind the urad dal to a smooth paste, mix this with the rice Batter and mix well.
Make sure that you use a large vessel for this batter mix.
Cover and keep in a warm place to ferment for 6-8 hours.
When fermented the batter is ready to make idllies. Add salt and mix well.
Place a idlli cooker on flame with water in it. The water should be just under the first idlli plate.
Grease the idlli moulds with little oil,and pour a ladle full of batter in the mould.
Complete all the trays in this way. Cover and cook for 18-20 mins. Check the idllies with a toothpick. If it comes out clean it means that the idllies are done.
Remove from the idlli cooker and sprinkle water for them to cool faster. Demould and serve hot with chutneys and sambhar.
Grease the idlli moulds with little oil,and pour a ladle full of batter in the mould.
Complete all the trays in this way. Cover and cook for 18-20 mins. Check the idllies with a toothpick. If it comes out clean it means that the idllies are done.
Remove from the idlli cooker and sprinkle water for them to cool faster. Demould and serve hot with chutneys and sambhar.
Pls note...if you are using a regular pressure cooker...pls do not put the whistle on the lid.
Allow the steam to release through the whistle vent.
Allow the steam to release through the whistle vent.
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