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. 

Vegetable instant rava idli

Filled with colorful, healthy mixed veggies, this soft and scrumptious Rava idli is a perfect dish to start your day with.

The mild tanginess of curds and subtle notes of chili paste make the Vegetable Rava Idli very flavourful, while veggies like sweet corn and carrot offer soft, juicy breaks in every mouthful. The Vegetable Rava Idli combines perfectly with this traditional Coconut Chutney, which gets an amazing flavor and wonderful aroma from the tempering.

South Indian Idli style Gujrati Khaman Dhokla

Ingredients:

• Besan (Gram flour) - 200 gms
• Curd half cup
• Turmeric - 1/2 teaspoon
• Ginger and green chili paste -  1 teaspoon
• Eno fruit salt
• Water 1/4th cup
• For Tadka - Mustard seeds, Cumin seeds, Curry leaves, Sugar, Green Chilies
• Oil 2 table spoon
• Corriander leaves for garnishing
• Salt to taste

Process:

1. Mix Besan, Curd, water, salt, ginger and green chili paste and oil in a mixing bowl and whisk well
2. Grease the idli stand and boil the water in the steamer
3. Put 1 teaspoon of eno fruit salt in the batter and pour 2 table spoon water over eno to activate it
4. Pour the batter in the idli stands and place the stand in the steamer
5. For tadka heat 2 table spoon of oil and put mustard seeds, cumin seeds, curry leaves and green chillis in the oil and once it starts making popping sounds put half cup water in the tadka and add 1 teaspoon of sugar in the tadka
6. let the tadka boil for 1 minute and then keep it aside and let it cool
7. After 20 minutes take out the dhokla from the steamer
8. Once the dhokla is cooled down take it out from the idli stand and place it in a plate and pour the tadka over the dhokla
9. Garnish with coriander leaves

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