Super Soft Idlis

Super soft idlis are a favourite of both South Indians and North Indians alike. But getting a soft idli is truly a hard task. My mother and my mother-in-law makes delicious and soft idlis and both have their own ratios. I used to alternate between both their methods until I came across this recipe of Kannamma Cooks. I started getting super soft and fluffy idlis with this recipe, every single time and now this recipe is the staple at my household. Adding fenugreek is optional but I love the smell and flavour it imparts to the idlis. Do try this fail-proof recipe!

Super Soft Idli

Lejna

If you want soft as a cotton, fail proof idlis, then this is the one for you. This is a recipe I use always to make idlis and it has always been perfect.

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Prep Time 10 mins

Cook Time 15 mins

Soaking and Fermenting 12 hrs

Total Time 12 hrs 25 mins

Course Breads, Breakfast

Cuisine South Indian, Tamil Nadu

Equipment

• Idli Pan

Ingredients

  

• 4 cups Idli Rice
• 1 cup Whole Unpolished Urad Dal
• 2 tbsp Fenugreek
• ½ cup Aval (flattened rice)
• Salt as per taste

Instructions

 

• Wash and soak rice, urad dal, aval and fenugreek separately for atleast 3-4 hours. Wash the rice well as that determines the whiteness of the idlis.
• Grind the rice to a smooth paste with little water. Resist the temptation to add more water and grind faster. Transfer the ground batter into a bowl.
• Grind the aval also into a smooth paste. Add it to the rice batter.
• If grinding in a mixie then use ice cold water to grind urad dal. Mixie gets heated up fast and hampers the urad dal from fluffing up.
• Ideally grind the fenugreek spearately as it will fluff up more.
• You can also add both urad dal and fenugreek together and grind. Use little ice cold water and grind it till it doubles in volume and is smooth.
• Pour the ground urad dal batter into the rice batter and mix well. Close and keep on your counter top to ferment, either 8-12 hours or overnight.
• Once it's well fermented, add the salt and mix well.
• Pour water in the idli pan and heat it. Grease the idli moulds with little oil or ghee. Pour the batter into the moulds and place it into the steamer.
• Close and cook for 7-10 minutes. If you are unsure whether the idlis are cooked, take a knife and poke the middle of the idli. If there is raw batter on the knife then you have to steam it longer.
• Take the idlis out of the steamer and allow it to cool for 5 minutes. Take a spoon dipped in cold water and run it along the rim of the idli mould and take the idli out.
• Serve the idli with your choice of chutney or curry.

Keyword Idli, Soft Idlis