{"id":1398,"date":"2020-05-10T15:42:05","date_gmt":"2020-05-10T15:42:05","guid":{"rendered":"http:\/\/sudlatnid.com\/wp\/?p=1398"},"modified":"2020-05-20T16:32:27","modified_gmt":"2020-05-20T16:32:27","slug":"idli-recipe-idli-batter-recipe-south-indian-style-idli-soft-idli","status":"publish","type":"post","link":"https:\/\/www.sudlatnid.com\/?p=1398","title":{"rendered":"Idli recipe | Idli batter recipe | South Indian style idli | soft idli |"},"content":{"rendered":"

\"\"Idli <\/strong><\/em>is a very popular South Indian breakfast<\/a> which is also a favourite Mumbai Street Food<\/a>. We show you how to make idli with detailed step by step recipe on how to make the perfect idli batter.<\/p>\n

Fluffy as cotton balls, white as the moon\u2019 – every South Indian<\/a> remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids.<\/p>\n

Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now.<\/p>\n

The procedure to make idli is long and needs hours of waiting due to fermentation. Yet idli’s made at home are healthy and worth the wait. To make idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1\u00bd cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the idli batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in a idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and de-mould them. Keep aside. Serve idli recipe with homemade idli batter hot with sambar, coconut chutney and malgapodi.<\/p>\n