How to make Soft and Spongy Idli/പൂ പോലുള്ള ഇഡ്ഡലി – Soft idly/ Tips and tricks to make soft idli

Ingredients:
Idli rice / Raw rice – 1½ cup
Urad dal – ¾ cup
Fenugreek / Methi seeds – 2 pinches
Cooked rice – 2 tbsp

Steps:
Soak idli rice for 4 hours.
Soak urad dal and fenugreek for 2 hours.

Grind rice to a paste with some granules (like rava) adding some water. Don’t grind to smooth paste.
Grind urad dal and fenugreek along with cooked rice and add this to the ground rice.
Mix well with hands.
Cover and keep the batter aside in a warm spot overnight or for 6-8 hours for fermentation.
Once fermented, add salt and mix well.

Grease the idli plates with some oil.
Cover and bring water to boil in a steamer/idli cooker.
Transfer the idli plates to the steamer.
Pour a ladle of batter in the mold.
Steam covered on high flame for 10 minutes.
Switch off the flame and remove the plates.
Once it cools down a bit, remove the idli.
Serve soft idlis with sambar, chutney or podi.

Instant sambar – http://y2u.be/sqjT5NtNCbY
Fried Onion Masala – http://y2u.be/NiXGGrxUn_0
Chammanthi Podi – http://y2u.be/lHpELLAi8Eo
Ulli chammanthi – http://y2u.be/FvpPraiw600
Thenga chuttaracha chammanthi – http://y2u.be/pSCmXsO4An0
Garlic chammanthi – http://y2u.be/18I2YGgR068
Mulaku chammanthi – http://y2u.be/4-0HvaJ16lQ
Red coconut chutney – http://y2u.be/dx-UJAU2Alw
White coconut chutney – http://y2u.be/J7oVX06xQO8
Tomato Chutney – http://y2u.be/HG01o9SFIag
Onion Chutney – http://y2u.be/F4IZfhH6_zo

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