Rice idli recipe using idli batter – soft spongy idli recipe
Rice idli, soft spongy idli recipe, idli recipe using idli batter
South Indian cuisine is known for its delicious and healthy recipes. Idli is a round shaped cake made with goodness of rice and lentils. Idli is also known as idly or iddly, plural idlis. It is one of the healthiest and traditional breakfasts made in every South Indian household and neighbouring countries like Sri Lanka. It is ideally served with coconut chutney or sambar of choice. Nowadays many instant rice idli packs are available in market but nothing can beat the taste of homemade rice idli which is soft, fluffy and preservative free. You can also pack rice idli in kids tiffin with tomato sauce. Here I am sharing video and written recipe of easy recipe of soft and spongy rice idli.
Idli can be prepared in two ways. The traditional way of making idlis would take two days. First you have to soak Urad dal and rice overnight for 5-6 hours and keep it for fermentation after grinding it. After then idlis are steamed. The second process is to make idli with rawa. Rava/ sooji/ Semolina Idli is made instantly without fermenting and any pre preparation.
I am a huge fan of south Indian dishes.
I enjoy this idlis with coconut chutney and sambhar as a breakfast or as a light meal. I make it by steaming the batter made of short grain rice and protein rich urad dal without using baking soda. In preparation of these idlis no oil is required apart from greasing the idli moulds. I love this white soft and spongy idli texture. To match these characteristics it is compulsory to make a perfect batter for idli. The consistency and fermentation of rice idli batter decides softness and sponginess of idli. If the consistency of batter is thick then the idli will be hard. If you follow right instruction and method to prepare rice idli. It is very easy to prepare soft and spongy idlis. You can store this batter for 4-5 days in an air tight container and refrigerate it, without adding salt to it. Add salt at the time of making it. You can also make Veg mini idlis out of this rice idlis.
Rice idli step by step written recipe
- 3 Cup - Rice
- 1 Cup - Urad Dal
- 1 Table spoon - Fenugreek Seeds
- Oil - as required
- Salt - To Taste
- ⅛ Tea spoon - Baking Soda
- Water - as required
- Wash rice, urad dal and fenugreek seeds properly.
- Soak rice, urad dal and fenugreek seeds in different bowls for 8 to 10 hours by filling up enough water.
- After 8 to 10 hours, drain all the water.
- Grind the above soaked ingredients to a smooth yet slightly grainy paste in mixer grinder by adding little water to get proper consistency. The consistency of the batter should be such that, it thickly coats a spoon dipped in it.
- Take out the batter in a container. Mix it well and make sure, container should be of double capacity than batter.
- Keep batter container in direct sunlight or warm place for 7 to 8 hours for its fermentation.
- After its fermentation, stir the batter well. Our batter is ready to make Idli.
- Add salt according to taste in the above batter.
- Now add baking soda and water as per require consistency in the batter.
- Add water in a idli cooker and heat it.
- Apply little oil on idli moulds and fill with batter, as shown in video.
- Place the moulds in the cooker and steam for 4 minutes on high flame and then again for 4 minutes on low flame.
- To check that our Idli is cooked, insert the knife in idli and check if knife come clean than it is done. If the knife does not come clean then cook idli for some more time.
- Switch off the burner and let it cool.
- Remove them in a bowl.
- Our Rice Idli is ready to serve. Enjoy it with hot sambar and coconut chutney.
Keep the batter in air tight container in refrigerator.
If you like this post, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the ” like,” “share,” “tweet,” or Google+ buttons or “Pin it” button below the post. Thank you!
Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!