Although I personally do not like Idly as much as the Dosae, this idly recipe makes me want more of the super soft idlies.
This is my mother's recipe of the fluffy and super soft idlies. The recipe is very simple and full-proof.
The batter needs about 7-8 hours of soaking or an over-night fermentation time. The measurements below make about 30 idlies.
Ingredients:
I have used 1/2 cup as my base measure
Idly rice - 3 measure [Par-boiled rice]
Dosa rice - 1 measure [Broken rice]
Beaten rice (Avalakki) - 1 measure
Urad dal - 1 measure
Salt - 1 tbsp
Oil - as reqired.
Method:
Wash and rinse dosa rice, idly rice and beaten rice. Soak in sufficient amount of water for 7-8 hours. Wash and soak Urad dal separately for the same time.
Grind the soaked urad dal with little water and transfer it to a container. Grind the rest of the mixture with water as required to form a thick batter. Add salt and mix both the batters together. Cover and let it ferment for 7-8 hours or overnight.
Mix the batter and add water if required to form the perfect consistency. Grease the idly stand with oil and pour batter such that it fills 3/4th of the mould. Place the stand in pressure cooker and let it steam for 10-12 mins. Serve hot idlies with chutney.
Due to weather conditions in the UK I found it was hard for the batter to ferment well. Hence I tried a little trick which turned out to be useful which I wanted to share. Pre-heat the oven at 180°C for 10mins and switch it off. Let the batter rest in the oven overnight.
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