How to make spongy Idlis . . .

 

Idlis are savory cake of south Indian origin.
Most often eaten at breakfast or as a snack, idlis are usually served with chutney, sambar, or other accompaniments.
How to make spongy Idlis . . .
Boiled Idli rice -3 cups
Urad dal (Full) -1 cup
1\2 tsp Fenugreek seeds
Salt to taste.
You can use any measurement but the ratio of Boiled rice and Urad dal should be 3:1. Tip Soak rice and urad dal with fenugreek seeds in water but each separately.
Soak urad dal and rice and soak it separately. Always grind urad dal grinder until fluffy. Tip try adding little ice cold water, if needed, while grinding. Put in a bowl.
Now grind rice, also add the ground dal to get a perfect batter. Remember to add salt. 3 glasses of idli rice and one glass urad dal..........very spongy idlis.
The question is whether to mix the idli batter before steaming them?
Some say do not disturb the tiny air bubbles formed during fermentation.
But as the rice and urad dal batter are ground separately, mix them well before fermenting. Urad dal tends to sink to the bottom and thus mixing is very important before and after fermenting.
BEST TIPS TO GET SOFT IDLIS ....
Two spoons of soaked poha / aval or puffed rice helps to get softer idlis.
Two spoons of cooked rice helps batter to ferment well.
The quality of rice and dal is important to make spongy idlis.
The fenugreek seeds helps to yield softer idlis.
The consistency of the batter should neither be thick nor watery.
The batter will need 6-7 hours to ferment.
Beat the batter before putting the idlis to steam.
Get soft idlis always by using idli rawa, but in the proportion of 3:1
Idli rawa: urad dal, also add poha n methi.
Parboiled rice can reduce the soaking time considerably.
The softness comes from the correct grinding of Urad dal.
Soak dal for 3-4 hours , grind in a grinder/mixer with water so that it is not runny but soft n bubbles form.
Use only idli rice and whole urad dal.