How to make soft idlis with idli rice/idli recipe/southIndian idli recipe

Lets make soft idlis using idli rice which is perfect for sambar, chutney’s ,kurmas, and variety of podi’s. Idli is the traditional breakfast of  south Indian people. In my parent’s home this is the favorite breakfast. After coming to my husband’s house ,I have learnt  the correct method of making  soft idlis . By practice I was able to make perfect soft idlis with idli rice. My Appa and Hubby are the great fans for this idli.For grinding I feel wet grinder gives  good results than grinding with mixer or tabletop.

Whenever we go out my daughter and my father order for idli’s only because it is harmless. This is the first solid food usually given to the recovering sick persons. It is easily digest able too.The batter must be mixed with the required salt in correct consistency.I have shown the correct fluffy consistency of the batter. Usually the ratio differs when you use mixie because the jar heats up faster ,the quantity of rice is used is lesser .I prefer using wet grinder for getting nice idli’s and am using it till now.I have given the measurement for heaped portion of rice.Am using branded urad dhal and trusted brand of idli rice available in my place.I don’t change the brand often and am using these brands for years till now.The quality of rice and dhal  and soaking time is important parts of idli making.If you are doubtful of your quality of dhal then add extra fistfull for good outcome.  Now we will see How to make soft idlis with idli rice/idli recipe

How to make soft idlis with idli rice/idli recipe/southIndian idli recipe

How to make soft idlis with idli rice-southIndian idli recipe

Print Recipe Pin Recipe

Prep Time 6 hours hrs 59 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine Indian

Ingredients

  

• Idli rice - 4 cups heaped
• Urad dhal - 1 cup heaped
• Vendhayam or fenugreek seeds - 2 tsp
• water and crystal salt - as needed.

Instructions

 

• Soak both rice and dhal separately with vendayam in it.
  
• Soak for four hours then grind dhal first and then the rice.
  
• Grind to a smooth paste.
  
• Add salt beat the batter with hand to required consistency.
• Ferment the dough for 8 hrs minimum.
• The consistency of the fermented batter should be like this.
  
• Stir the batter lightly and now you are ready to go for steaming.
  
• 
• Now softest idlis are ready to be served.

Notes

I steam idli's using cotton cloth which enhances the softness.The cloth material that I usually use is thin dhoti cloth which is best suited for steaming idli's.
The batter can be put in the fridge without adding salt and we can add salt when we keep outside for fermentation.
Usually aval or steamed rice are added for increasing softness.I added only rice and dhal which gave me perfect idli's.
Usually I add a fistfull of crystal salt for 4:1 ratio.

Keyword idli,breakfast tiffin maindish