My hunt for the perfect recipe for super soft fluffy idli is not a short story. Its a long rom com novel in small print. I ve looked everywhere and tried every recipe which said soft fluffy idli in it.I ve called every aunt i ve known, every friend who cooks and asked every chef in the hotel where i ate them. My hunt for idlies which lasted for a year and a half did not go unrewarded. Here i am with my trophy recipe~ Super Soft fluffy ildi or lets just keep it simple – Idli. I am sending my idlies to Srav s Cooking Concepts- Only Plant Based Vegan and Breakfast Club Dairy Free by Helen
Recipe For Soft Fluffy Idli
- Par boiled rice 2 cups soaked overnight
- Urad dal whole and dehusked 1 cup soaked overnight
- Cooked rice 1 cup
- Fenugreek seeds 2 tsp soaked overnight along with the dal.
- Water to grind
- For Cooking The Idlies:
- Gingely oil for greasing
- Idly moulds
- Wash the soaked urad dal thoroughly and drain the water. Grind for about 25 mins adding about ½ cup water until you get a smooth and fluffy batter which does not stick on to wet hands. The dal would have fluffed up after soaking and its a pleasure to clean it. I simply love the process.If you want to be doubly sure if the urad dal is ready, then drop a dollop of the paste into a bowl of water. It should float without disintegrating, which means its done. Transfer this paste to a mixing bowl.
- Now, wash the rice thoroughly.Grind the soaked rice and the cooked rice for about 25 mins adding about ½ to ¾ cup water until you get a smooth paste. You need not worry about grinding the rice. No airs from the rice. 🙂
- Transfer this to the same mixing bowl. Add salt to this. Mix well ensuring that the urad dal paste and the rice paste is well incorporated.
- Let it ferment overnight.
- The next day, you can see that the batter has become frothy on the top.
- Give it a nice stir and make sure your batter is free flowing. ( See my notes above)
- Now, grease your idly moulds with oil and pour about a ladle of batter in each of the grooves.
- Steam in an idly steamer or pressure cooker for about 10 mins.
- Serve hot with chutney and sambhar.
Remember, never overcook your idlies. You ll only get something that closely resembles stones. Learn from my mistakes :).
Adding too much fenugreek never gives you white idlies. The quantity that i ve mentioned is just about enough.
You simply cant make good idlies and good dosas with the same batter.
I prefer making the batter in the evening and letting it ferment overnight.
You can grind in the morning and let it ferment the whole day but keep an eye on the batter as it tends to froth quickly during the days.
The batter has to be a lil sour. Only then you get yummy idlies. The batter has to flow freely for you to get soft idlies. So adjust the amount of water accordingly.
If your urad dal is old, you will need a lil more than the quantity i mentioned. Say about ¼ cup more.
Adding cooked rice plays a very significant role in getting soft idlies. So dont skip that.)