Soft spongy Idli recipe

What comes to mind when you hear "Idli"? For me and my family having idli and dosa is like a ritual. There is a special place in my heart for the love of humble, healthy, wholesome, tasty south indian food, Idlis and dosas are always on top. I can stay without eating Parathas but if i don't get to eat idli or dosa i feel incomplete. It's not like i have had only Idli or dosa, i have had almost all the vegetarian dishes from all of the southern states but for me idli and dosa always are favourite. Close second are Vada sambaar and Appam and egg ghee roast. 😋😋😋
Since lock-down this is the first time we have made Idlis at home, and it is happiness at first sight😍

In pic : Idlis served with Peanut, garlic and red chillies Chutney also we made Saambar which i couldn't include in the pic.

Ingredients for soft spongy Idli recipe

• ½ cup Urad dal
• 1 cup parboiled Rice
• ½ teaspoon fenugreek seeds or methi seeds (optional)
• 2 tablespoon poha (beaten rice) 
• rock salt or non iodized salt or crystal salt as needed
• fresh water as needed (do not use the water used for soaking)

Process

Preparation for dosa batter recipe

• Add urad dal & fenugreek(methi) seeds to a large bowl
• Rinse them very well several times and discard the water.
• Soak them together in enough fresh water for 4-5 hours.
• Add rice to another bowl and wash a few times.
• Pour fresh water and soak separately in ample water for 4-5 hours.
• Once the Rice and dals are soaked for 4+ hours, rinse and soak poha just 30 mins before grinding the dosa batter.

How to make the Idli batter

• Drain the water from the dal, methi and poha.
• Add them to a blender jar
• Pour water just as needed. Grind to a smooth paste until smooth & bubbly or frothy. 
• Transfer this to a large pot if using a mixer.
• Drain the water from rice & add it to the jar and then pour very little water.
• Blend to a thick paste. Add this to the urad dal batter and mix well.
• Check the consistency of the idli batter.
• It must not be very thick or very thin otherwise the dosa batter will not ferment well.

Fermenting Idli batter and Idli preparation 

• Cover the Idli batter and keep this in a warm place until fermented.
• It may take anywhere from 8 to 16 hours depending on the temperature.
• Next morning gently stir the Idli batter once.
• Add very little water only enough to thin it down to pouring consistency yet thick.
• Now to prepare the Idlis, pour water in the idli steamer or pressure cooker and let it boil
• Brush the oil on the Idli moulds and pour batter in each mould and carefully keep it in the steamer. 
• Steam the idlis for 15  minutes 
• Take out the idlis from the steamer and give it a rest time of 5 minutes 
• Now demould the idlis using knife
• Hot, soft spongy idlis are ready to serve with Chutney or Sambar.