Being a South Indian I can eat idlies the whole day or anytime time of the day. I simply love idlies, this idlies particularly are so soft and spongy, you will just fall in love with it. The best thing about this batter is..in emergencies, you can use this batter to make crispy dosas too. Now you have even more reasons to try and enjoy this two in one batter for idlies. Make the batter once a week and store in fridge to make idlies or dosas the whole week.
Ingredients:
Idly Rice - 11/2 cups,
Raw Rice - 1/2 cup,
Whole deskinned Urad - 3/4 cup,
Fenugreek Seeds - 1 teaspoon,
Poha or flattened Rice - a handful,
Salt.
Method:
Wash both the rices twice and soak in enough water for 6-8 hours or overrnight.
Same way wash urad dal and methi together and soak for 4 hours.
Wash and soak poha for 20 minutes.
Drain water from urad dal, wash once again and grind urad dal and methi with enough water say around 1/2 cup to 3/4 cup...it depends on the quality of the urad dal.
Grind until smooth and fluffy.
Remove it to a large bowl.
Now grind rice and flatenned rice together with enough water to fine semolina consistency.
Combine with ground urad dal and salt.
Mix well with your hands until well blended.
The batter should be a little thicker than medium thick consistency.
The bowl should be large enough for the batter to ferment, because the batter will double the volume once it ferments..so only pour the batter half way through the vessel.
Allow the batter to ferment for 8 hours in a warm place.
Next day once the batter ferments well..keep the idly steamer ready...grease the idly plates..pour the idly batter to the mould and steam cook for 10-12 minutes and remove from heat, cool for couple of minutes and demould and serve hot with sambhar and chutney.
For crispy dosas
For the same batter add little water to medium consistency batter, add a teaspoon of sugar and spread on hot tawa and cook on both side, sprinkle few drops of oil, while cooking.
Note:
To make soft idlies..the batter should ferment well.
do not completely fill the mould with batter.. just leave a little space for the idlies to bloat up.
Ingredients:
Idly Rice - 11/2 cups,
Raw Rice - 1/2 cup,
Whole deskinned Urad - 3/4 cup,
Fenugreek Seeds - 1 teaspoon,
Poha or flattened Rice - a handful,
Salt.
Method:
Wash both the rices twice and soak in enough water for 6-8 hours or overrnight.
Same way wash urad dal and methi together and soak for 4 hours.
Wash and soak poha for 20 minutes.
Drain water from urad dal, wash once again and grind urad dal and methi with enough water say around 1/2 cup to 3/4 cup...it depends on the quality of the urad dal.
Grind until smooth and fluffy.
Remove it to a large bowl.
Now grind rice and flatenned rice together with enough water to fine semolina consistency.
Combine with ground urad dal and salt.
Mix well with your hands until well blended.
The batter should be a little thicker than medium thick consistency.
The bowl should be large enough for the batter to ferment, because the batter will double the volume once it ferments..so only pour the batter half way through the vessel.
Allow the batter to ferment for 8 hours in a warm place.
Next day once the batter ferments well..keep the idly steamer ready...grease the idly plates..pour the idly batter to the mould and steam cook for 10-12 minutes and remove from heat, cool for couple of minutes and demould and serve hot with sambhar and chutney.
For crispy dosas
For the same batter add little water to medium consistency batter, add a teaspoon of sugar and spread on hot tawa and cook on both side, sprinkle few drops of oil, while cooking.
Note:
To make soft idlies..the batter should ferment well.
do not completely fill the mould with batter.. just leave a little space for the idlies to bloat up.
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