Soft and fluffy Idli is one of most popular breakfasts in every south Indian family. Idli’s are one of the healthiest breakfasts of Karnataka. It is perfect baby food(after 8 to 9 months), and good for parties too 🙂 Getting the perfect soft idlis depends on many factors, quality of the urad dal, rice, quality of the water(chlorine free) and right temperature for fermenting the batter. Depends on where you live and what machine you use for grinding, alter the quantities of rice and urad dal.
If you love idlis I will recommend you to have a wet grinder.
Ingredients for Mallige Idli :
- 1 cup urad dal (black gram dal)
- 2 to 2 .5 cup idli rice (or idli rava)
- 1 tsp menthya/fenugreek seeds
- 3 teaspoon salt
- 1/2 cup avalakki / Poha
- 2 tablespoon curd (optional, to make it diary free(vegan) I skipped it)
- Around 5 to 6 cups water
Also we need :
- Grinder or mixer
- Idli plates
- oil or ghee to grease the idli plates
For making Idli Batter:
- Wash and soak urad dal in 3 cups of water for 3 to 4 hours.
- Wash and soak rice and avalakki in a different vessel for 3 to 4 hours.
- Grind the urad dal along with the soaked water into a fine paste.
- If you are using idli rava, add it to the urad dal paste and mix well in a big container.
- Then add the soaked avalakki and rice (if not using idli rava) after draining the water. Grind it to a coarse consistency.
- If you are using curd, add it now. Batter should not be too watery.
- Now transfer the batter to a big vessel and add salt. Mix well (using hands yields better results).
- Cover it with the lid and let it ferment overnight or more. To do so, warm the oven for a minute (don’t forget to turn off) and keep this in the oven.
How to make idli:
- Grease the idli plates with oil or ghee. Beat the fermented batter with the ladle and pour it on the greased idli plates.
- Place the prepared idli stand in the cooker and steam cook this for 12 to 14 minutes.
- Turn off the heat and wait for 2 to 3 minutes, and then take the idlis out.
- Enjoy the hot mallige idlis with sambar or chutney!
Fermenting the batter is very important to get soft idli
Goes well with coconut chutney, Sambar