Idli is a comfort breakfast for us in our region. The steamed rice is an excellent ingredient to make soft and fluffy idlies. These idlies are very delicious to have with any side dish. This is a good idea to make use of the leftover rice of the same day.
Let us move to make the ultra soft idlies!
Ingredients:
Leftover steamed rice made for lunch two cups
Idli rice three cups
Urad dal( Jelaebi ulundu or gundu ulundu) one cup
Fenugreek seeds one spoon
Required water to soak, wash and grind
Salt to taste
Procedure:
Soak idli rice and urad dal with fenugreek seeds for four hours.
Wash and grind urad dal and fenugreek seeds with required water to make the fluffy and smooth batter.
Then add the washed idli rice and start grinding.
Add the steamed rice now.
Add water little by little and grind.
Add the required salt.
Grind well until the batter becomes idli batter consistency.
Collect the batter in a large bowl.
Add half a cup of water and mix well with hands.
Close the bowl with a lid.
Let the batter ferment overnight.
In the next morning, mix the fluffy batter well, using a spatula.
Grease the dry idli moulds.
Pour the batter into idli moulds and steam them for seven minutes.
Remove the idli moulds out.
Sprinkle water over the idlies.
Remove from the moulds after few seconds.
Fluffy and ultra soft idlies are ready to have with chutney or sambar.
You will love it!
Let us move to make the ultra soft idlies!
Ingredients:
Leftover steamed rice made for lunch two cups
Idli rice three cups
Urad dal( Jelaebi ulundu or gundu ulundu) one cup
Fenugreek seeds one spoon
Required water to soak, wash and grind
Salt to taste
Procedure:
Soak idli rice and urad dal with fenugreek seeds for four hours.
Wash and grind urad dal and fenugreek seeds with required water to make the fluffy and smooth batter.
Then add the washed idli rice and start grinding.
Add the steamed rice now.
Add water little by little and grind.
Add the required salt.
Grind well until the batter becomes idli batter consistency.
Collect the batter in a large bowl.
Add half a cup of water and mix well with hands.
Close the bowl with a lid.
Let the batter ferment overnight.
In the next morning, mix the fluffy batter well, using a spatula.
Grease the dry idli moulds.
Pour the batter into idli moulds and steam them for seven minutes.
Remove the idli moulds out.
Sprinkle water over the idlies.
Remove from the moulds after few seconds.
Fluffy and ultra soft idlies are ready to have with chutney or sambar.
You will love it!
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