My mother-in-laws super soft Idli recipe

I struggled a lot trying to make soft Idlis but Since the time my mother-in-law taught me how to make super soft Idli, I have started making it at least twice a week. Sometimes we even have it for dinner when we want to have something light. This is a no fail recipe…a must try for all south Indian food lovers.

INGREDIENTS

  1. Urad Daal and Rice –  1:3 ratio
  2. Fenugreek seeds – 1 teaspoon
  3. Salt as per taste
  4. Boiled rice / Poha – 1/2 cup

INSTRUCTIONS

  1. Soak Urad daal and Rice in a separate container preferably over night.
  2. In a mixer blend soaked rice , urad daal and boiled rice.
  3. Remove the mixture and add water to make it semi thick.
  4. Cover the mixture and keep it in a dry and warm place for 8-9 hours to ferment.
  5. Now you can see the batter will be almost doubled and foamed.
  6. Add salt as per taste.
  7. Remove the batter in the idli mould and steam it for 10-12 minutes.
  8. Check if the idli is properly cooked by inserting a tooth pick inside, if it comes our dry it means its well cooked.

Serve it hot with Sambhar and Coconut chutney.

 

 

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