Idli - A very famous South Indian Recipe..Batter fermentation is very important for making good soft idlis..I have a professional secret about making soft idlis.."Soak the urad dal just for 15mins" that will do the trick..
Good thing is..Idli goes well with any type of side dishes..Idli Sambar,Idli Chutney..
now lets see how to make good soft idlis..
Ponni Par Boiled Rice - 4 cups
Urad Dal - 1 cup
Fenugreek Seeds/Methi Seeds - 1/2 tsp
Soak the urad dal separately just for 15mins - first grind it separately in mini ultra grinder for 45mins..Add very little cold water in between to smoothen the batter..
Soak the par boiled rice for one and half hr - Grind it separately in mini ultra grinder for 15mins add some methi seeds to it and grind it along with it..
Then mix the grinded par boiled rice mixture to the urad dal..Add some salt as per the taste and Keep it in a warm place..
Warm place would be the oven..keep it inside the oven..it will be warm inside - just turn on the light alone-Let it ferment well for 8hrs..Make sure the batter has raised its level..Double the level(DONOT HEAT OR TURN ON THE OVEN - that will be very funny)
Like if u keep it tonight 8.00pm..the idli batter will be ready to cook for next day morning 7.00am..
How to Cook:
Once the batter is ready..
--Take the idli plates and grease it with 1tsp of oil
--Fill the idli plate with 1 ladle of batter
--Steam cook the idlis for 8 to 10mins
--Turn it off
--Ready to serve with hot sambar,Any type of chutneys,Milagai Podi(Chutney Powder)