Idili is a south indians number one breakfast. It is very soft and fluffy. Ideally served with sambar or coconut chutney, they are extremely healthy! Let’s check out the recipe.
- 1 . Thick rice / pachari / idili rice – 3 cup
- 2 . Urad daal – 1 cup
- 3 . White aval – 1/2 cup (optional)
- 4 . Fenugreek seeds – 1/2 tspn
- 5 . Water as required
- 6 . Salt according to the taste
- 7 . Oil for grease the idili mould
Soak pachari / thick rice for 10-12 hours in water.
Soak together urad daal, white aval (optional) and fenugreek seeds for about 10-12 hours in water.
After 12 hours, drain the water and blend all these one by one in a grinder / mixing jar and make smooth thick paste by adding water and mix well.
Cover the batter and leave it for 10-12hrs.
After 12 hours, add salt.
Put 1 glass water on idili pot for boiling and make that the water level is below the idili tray.
Cover the pot and let the water boil on high flame.
Grease the idili tray with oil and put one laddle of batter in each tray and reduce the flame to low and put the stand inside it.
Cover it and cook for 12-15 minutes. Check it with toothpick.
Off the flame and take out and let it cool down a bit. Gently take it out with knife.
Repeat the process with remaining batter.
Soft idili is ready to serve with sambar or chutney !
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