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How To Make Spongy Idlis/idlys

This document provides a recipe for making spongy idlis. It details the ingredients needed, which are par boiled idly rice, urad dal, and salt. It describes the method of soaking and grinding the rice and dal together to form a batter. The batter is then fermented for 6-7 hours before steaming the idlis for 10-15 minutes.

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Goswamirishabh
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54 views1 page

How To Make Spongy Idlis/idlys

This document provides a recipe for making spongy idlis. It details the ingredients needed, which are par boiled idly rice, urad dal, and salt. It describes the method of soaking and grinding the rice and dal together to form a batter. The batter is then fermented for 6-7 hours before steaming the idlis for 10-15 minutes.

Uploaded by

Goswamirishabh
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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How to make spongy Idlis/idlys

I am posting this recipe "How to make spongy idlis" only for novice to kitchen.Idly has occupied a very important place as breakfast in all South Indian homes. It can be called the queen of breakfast. It is a very healthy dish as it is fermented and steamed cooked.Idlis have been considered one of thetop ten most healthiest foods in the world. (source Wikipedia) Ingredients needed Par Boiled Idly rice -3 tumblers or 3 cups ((Pulungal Arisi meant for making idli) Urad dal (whole urad dal/mulu ulundu) -1 tumbler or 1 cup You can use any cup for measurement but the ratio of par boiled rice and urad dal should be 3:1 or 4:1 (ie 4 cups idly par boiled rice and 1 cup urad dal). Both measurements works well. Crystal Salt - 4 - 4 1/2 tsp (or as required) Method Wash urad dal and rice and soak it separately for 4-5 hours. Grind urad dal in the wet grinder (advisable for soft idlies) until fluffy. Add ice cold water/ordinary water when needed. Add water little at a time. Transfer it to a container. Then grind rice well for 20-30 minutes. After that add the ground urad dal to the ground rice in the grinder and grind for another 5 minutes.This is done for mixing the batter well. Add salt to the batter and mix well with your hands. The consistency of the batter should neither be thick nor watery. It should be medium. You can master it with practice. Transfer the batter to 2 containers. It should be filled only up to 3/4 th, so as to allow space for fermenting. Leave it for 6-7 hours in a warm place undisturbed to ferment. You could see that the batter would have risen after 7 hours. If you are not using it immedietely, refrigerate it .

For making spongy idlis


Mix the fermented batter well. (Some advise not to mix it but I mix it well ) Grease idly moulds. Take a scoop of batter and fill it in each idly mould. Use pressure cooker or any vessel and steam cook the idlis. But the water should be heated well first. Boil water in a kadai/pressure cooker/any vessel which could hold the idli moulds and place the idly mould with batter in it and cover it with a lid. Steam cook for 10 -15 minutes. Prick a fork inside the idly, if it comes out clean - idly is ready . Have it with any chutney or sambar or milagai podi. Note -The quality of rice and dal is important to make spongy idlis. If the idly is hard

The consistency of the batter might be thick. the quality of the dal might be poor. The batter would not have been properly fermented.

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