Idly and coconut chutney is one of the south Indian's breakfast.The steaming Idly with coconut chutney or sambar is a good combination.it is south Indian's most popular breakfast and also a very healthy dish.
I wanted to share my readers a few tips on how to make soft Idly and idly batter recipe.This is also a special post for all my North Indian friends.
Before sharing with you tips on how to make soft idly,let me share the Idly batter measurement.
Idly Batter Recipe(for soft idly):
Par boiled Idly rice or Raw rice -2cup
Urad dal - 1/2 cup
Fenu greek seeds-half tsp(soaked)
Crystal Salt-as required
The quality of the rice and urad dal is very important.I use full urad dal without black skin for making Idles.Do not use split urad dal which we use for seasoning.
Soaking time is also important.Wash and soak rice for 4-5 hrs and soak urad dal for 1-1/2hrs.
I always prefer to use wet grinder for grinding batter for Idly and Dosa.But grinding in mixie is also good.But first grind urad dal well until it is light and fluffy.Add less water in the beginning.Remove the grounded dal to a steel bowl which gives the fermentation faster.
Now add soaked rice and fenu greek seeds along with little water.You have to add water little by little.Grind this to a smooth batter.Remove the batter add it to the grounded urad dal.Add salt. mix well.The consistency of the batter should be in between thin and thick.Keep this covered in a warm place for10 hrs to ferment.This duration may vary depending on the climatic conditions.
You can use Idly pot or a steamer or a pressure cooker without weight for steaming the Idlis.Grease your Idly moulds before pouring the batter.Steam it for 10 minutes.
Serve hot with coconut chutney or SAMBAR.
Coconut Chutney Recipe:
Grind coconut,onion,green chillies,ginger,curry leaves(a few leaves) and salt smoothly.Heat oil in a pan,add mustard seeds.When it stops crackle,add dry red chilies,chopped onion and curry leaves.Saute well.Add grounded coconut mixture into it along with some water.Mix well.Do not boil.
Idly Batter Recipe(for soft idly):
Par boiled Idly rice or Raw rice -2cup
Urad dal - 1/2 cup
Fenu greek seeds-half tsp(soaked)
Crystal Salt-as required
The quality of the rice and urad dal is very important.I use full urad dal without black skin for making Idles.Do not use split urad dal which we use for seasoning.
Soaking time is also important.Wash and soak rice for 4-5 hrs and soak urad dal for 1-1/2hrs.
I always prefer to use wet grinder for grinding batter for Idly and Dosa.But grinding in mixie is also good.But first grind urad dal well until it is light and fluffy.Add less water in the beginning.Remove the grounded dal to a steel bowl which gives the fermentation faster.
Now add soaked rice and fenu greek seeds along with little water.You have to add water little by little.Grind this to a smooth batter.Remove the batter add it to the grounded urad dal.Add salt. mix well.The consistency of the batter should be in between thin and thick.Keep this covered in a warm place for10 hrs to ferment.This duration may vary depending on the climatic conditions.
You can use Idly pot or a steamer or a pressure cooker without weight for steaming the Idlis.Grease your Idly moulds before pouring the batter.Steam it for 10 minutes.
Serve hot with coconut chutney or SAMBAR.
Coconut Chutney Recipe:
- coconut -half cup(grated)
- greenchilly-2-3
- small onion-5
- ginger-1 bit
- mustard seeds-half tsp
- dry red chilly-2
- curry leaves - a sprig
- salt to taste
- oil-as required
Grind coconut,onion,green chillies,ginger,curry leaves(a few leaves) and salt smoothly.Heat oil in a pan,add mustard seeds.When it stops crackle,add dry red chilies,chopped onion and curry leaves.Saute well.Add grounded coconut mixture into it along with some water.Mix well.Do not boil.
Serve hot with Idly/Dosa.....
Happy Cooking!!!
lovely collection of recipes dear :) happy to follow you and wud b glad if you follow me back :)
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Thanks Manjula for your lovely comment....
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