IDLI RECIPE
Idli is an extremely
popular breakfast recipe made in almost every
South Indian household, a soft, fluffy rice cakes made by steaming a fermented rice and lentil batter.. Idli is now recognized worldwide as a healthy and nutritious breakfast option. I have been wanting to post the recipe –
how to make soft idlis for a long time now. However, after coming to Singapore I stopped following the traditional method of grinding idli batter as I was not very sure about the quality of urad dal
available here. Back home in India, I would grind a large batch of idli batter every week and we would all savour deliciously spongy idlis. We used to bring back packets of Udad dal from India but they would last me only a few months. I tried adding a handful of poha (puffed rice) along with rice and this gave me soft idlis. But, the idea of grinding udad dal and idli rice separately was slightly time consuming and did not appeal to me. Hence, I started grinding urad dal, idli rice and poha together smoothly. I must say I am extremely satisfied with my method of making idli batter as this never fails to result in super soft idlis. After repeated requests from many of my friends, I am posting the recipe of Idli batter. This method is very convenient for people who like to grind the batter in smaller quantities. Do scroll down to the end of the recipe for the
tips to get soft idlis. For bachelors and people who do not have a grinder, I have also posted the
recipe of idli/dosa batter in mixie and in case you do not have idli rice, you can check for the recipe of
idli using idli rava.
