How To Make Fluffy Idli In Simple Steps
Idli originated from the southern part of India during the period between 800-1200CE. It is the traditional breakfast found in all the south Indian houses till today.
South India is famous for its authentic Idli recipe with its aromatic sambhar and coconut chutney. There are many varieties of Idlis, but the most common idli is the one which is made by the mixture of rice and urad dal.
Ingredients Required To Make Fluffy Idli Recipe
How To Make Idli in Home
Soak the measured quantity of both the rice and the urad dal separately. Let it remain for 3-4 hours. After 4 hours, clean the rice and the dal well. While cleaning the dal ensure that you take off all the black skin from the dal and wash it thoroughly.
Now put the dal first in a grinder and pour a glass of water and start grinding it. Now and then splash a little water here and there in order to make the batter smooth and soft. Once it is grounded fully soft and fluffy, collect it in a vessel and keep it aside.
Now put the soaked rice in the grinder and grind well. Once it is done pour it in the same vessel where you have collected your urad dal batter.
Add the required amount of salt and mix it thoroughly well for 3-4 minutes.
Now leave it to ferment for a few hours, say from 5-6 hours depending upon the place and climate of the country.in places like India, it will ferment in 6 hours when you keep it outside somewhere. But in cold countries like USA, UK , Canada, you have to keep the vessel inside the heater room or some place where you will get the heat.
Now take the required quantity of the batter in a vessel.
Place the idli cooker in the stove and pour one and a half glass of water into it and heat the vessel for one minute.
Now take the idi plate and pour the dough into the moulds one by one and once the plate is full place it into the cooker and close the lid.
Let it cook approximately for about 15-20 minutes.once you get the smell of cooked idlis, switch of the stove and let it cool for 2 minutes.
Now open the lid and sprinkle a little water over the idlis and take it out from the mould one by one and place it in a hot pack.
Now serve it hot with the traditional sambhar and coconut chutney, onion chutney, coriander chutney and idli podi with a little gingelly oil.
Ingredients
Directions
Soak the measured quantity of both the rice and the urad dal separately. Let it remain for 3-4 hours. After 4 hours, clean the rice and the dal well. While cleaning the dal ensure that you take off all the black skin from the dal and wash it thoroughly.
Now put the dal first in a grinder and pour a glass of water and start grinding it. Now and then splash a little water here and there in order to make the batter smooth and soft. Once it is grounded fully soft and fluffy, collect it in a vessel and keep it aside.
Now put the soaked rice in the grinder and grind well. Once it is done pour it in the same vessel where you have collected your urad dal batter.
Add the required amount of salt and mix it thoroughly well for 3-4 minutes.
Now leave it to ferment for a few hours, say from 5-6 hours depending upon the place and climate of the country.in places like India, it will ferment in 6 hours when you keep it outside somewhere. But in cold countries like USA, UK , Canada, you have to keep the vessel inside the heater room or some place where you will get the heat.
Now take the required quantity of the batter in a vessel.
Place the idli cooker in the stove and pour one and a half glass of water into it and heat the vessel for one minute.
Now take the idi plate and pour the dough into the moulds one by one and once the plate is full place it into the cooker and close the lid.
Let it cook approximately for about 15-20 minutes.once you get the smell of cooked idlis, switch of the stove and let it cool for 2 minutes.
Now open the lid and sprinkle a little water over the idlis and take it out from the mould one by one and place it in a hot pack.
Now serve it hot with the traditional sambhar and coconut chutney, onion chutney, coriander chutney and idli podi with a little gingelly oil.
