Idly…Super Soft n Spongy/Idly/rice rava idli/indian food/idli batter proportion/idli food/idli batter ratio/idli batter recipe/soft idli secret/idli batter with idli rava/button idli by roshniscuisne

Home  >>  Breakfast Recipes  >>  Idly…Super Soft n Spongy/Idly/rice rava idli/indian food/idli batter proportion/idli food/idli batter ratio/idli batter recipe/soft idli secret/idli batter with idli rava/button idli by roshniscuisne

Idly…Super Soft n Spongy/Idly/rice rava idli/indian food/idli batter proportion/idli food/idli batter ratio/idli batter recipe/soft idli secret/idli batter with idli rava/button idli by roshniscuisne

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Whenever I prepare idlies…I am not fully satisfied with the result…although the batter is fermented but when i steam idly it is not as soft as we are having in hotel…so finally I got the trick from a friend of one cooking group..so from that day I follow the trick and idlies are super soft and spongy

Thanks to one of my south indian friend Lakshmi also for an useful tip…how to store the batter if we keep for few days…

So both these trick and tip…I share with you

Video recipe is here

Table of contents

1:50 –  see the tips fpr soft n spongy idli

6:13 – how to pour idli batter in mould

7:10 – watch the funny story on recording day

now coming to recipe part…

Soaking Time :6-8 hours(better overnight)
Preparation Time:30 min
Cooking Time :10 min for a set of idlies
Serving Persons :4 to 6

Ingredients

1 cup udad daal
3 cups idly rava
1/4 cup poha
1 tsp fenugreek seeds
Cold water
Salt to taste

OIL to grease the idly moulds

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Procedure

Soak the daal, fenugreek seeds and poha in one bowl.

In a separate bowl soak the idly rava.

Soaking time varies from 6 hours to 8 hours…if more soaking it is easy to grind.

I have mentioned cold water…you can see in hotels generally they use wet grinder for grinding the batter…due to this the batter is more fluffy n idlies are soft.

But in individual homes most of have mixers and when we grind the daal in mixer…after some time the mixer gets hot and it is the main reason the idly are hard…so if we use cold water for grinding the mixer it will remain cool…

This is the trick I have used for grinding the batter and believe me we will get that same soft and spongy idlies like in hotels….

When I told this trick to my sis,she suggested better we keep the soaked udad daal in freeze and use this for grinding so no need to keep the cold water separately…so any trick you can follow

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Now take the soaked daal,poha n fenugreek seeds and put in a grinder…use little cold water till you get a smooth batter

If mixer gets hot…cool it for some time then do the grinding.

Take a handful of rawa and squeeze it so that excess water removed and add to the udad daal paste.

Now mix the daal paste and rice rava with hand so heat from hand goes to batter to help this for fermentation.

The batter should be thick beacuse after fermentation it rise into double so batter is little thinner consistency.

Keep in a warm n dark place or preheat oven and keep inside the oven overnight.

Next morning you get fermented batter…it swollen up to double.

Add the salt to this,mix it gently.

Now one more useful tip given by my south indian friend Lakshmi that the difficult task in this is to grind the batter and use this all after fermentation.

Sometimes we wanna to have idly but forget to soak,so to solve this issue we can soak large quantity and grind it,then how much we want to use that amount only we ferment and rest we can refrigerate and if after 2-3 days we want remove from freeze and keep for fermentation and use this…thanks Lakshmi for this useful tip.

Meanwhile boil generous amount of water in a large vessel…the size of vessel should be large enough so that the idly mould set can be easily kept.

Now grease the idly moulds and pour the batter in each mould…when water start boiling keep the idly mould set inside the vessel and cover it.

In high flame steam the idlies at least for 10 minutes.

I have shown both mini idly and regular idly mould in the video…

Switch off flame…carefully remove the cover.

Now remove the idly mould set and make it cool down.

In a small bowl take some water and wet a spoon…with the wet spoon remove idlies,it is easily removed.

Serve hot hot idlies with sambaar and chutney.

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Funny story behind this recipe

For recording the idly video it takes 2 days,one day for soaking and grinding
The next day for preparing idlies.
After recording is over,I was in rush to leave my son in school.
Hubby dear was working in office last whole night,so he was sleeping.
So I left my key and mobile all in home and went in a hurry.
And my maid shut the main door after finishing her work.
When I returned home,the door is locked,I have no key and no mobile.
I called husband numbentered to her froma friend mobile,knocked the door several times,but no response.
Finally what to do,so I started my prananyam,after 1 hour finaly husband opened the door.
I entered home and clicked the idly pictures atlast.
SO frndz if you have this type of fumnny stories,please share with me…I am happy to know this.

Notes:

Don’t make the mixer heats up…if it does make it cool down and then use for grinding.

Udal daal batter should be smooth in texture.

I soaked thin poha as I have very little quantity thick poha…

If you use idly rice then take the same quantity and soak overnight,then grind to a course paste.

Every time you remove idly from mould make the spoon wet so that idly can be easily removed .

Make the mould cool down little bit and then remove the idlies.

While steaming the idlies, make the flame high.

Pour the batter in mini idli mould just one spoon and normal idly mould only 3/4 th as after steaming it little swollen up.

For mini idly it takes maximum 5 min and for normal idly it takes maximum 10 minutes.

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