SUPER SOFT IDLIS

Apr 23, 2021
By Mary Anthony
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SUPER SOFT IDLIS MADE FROM 3 DIFFERENT RICE

My experiment continues .. I keep trying idlis with different ingredients , different rices and in different ratios .

So one more experiment of mine goes hit ….

Here I have used 3 varieties of rices –

Par boiled rice in hindi its called ukdha chawal .[ use the big ones .
Patni rice it’s a regular raw rice . Which is white in colour . In south we use this rice for appam battter . Here in Maharashtra we use this rice to make rice flour for bhakri .
Idli rice

REFER HERE FOR REGULAR IDLI AND DOSA BATTER RECIPE USING MIXIE – Batter for soft idli and dosa

INGREDIENTS [ FOR MIXIE GRINDING ]

Par boiled rice – 1 cup
Patni rice – 1 cup
Idli rice – 1 cup
Poha / flattened rice – 1 cup
Whole skinless urad dal – 1 cup
Fenugreek seeds – ½ or 1 tsp [ optional ]
Water – as needed
Salt – As needed

NOTE – IF grinding in grinder then we have to take 4 cups of rice [ equal quantity of each rice ] + 1 cup poha + 1 urad dal .

Whole, white urad dal (without skin, not split) gives best volume. It gives fluffy batter.

METHOD

Take rice in a vessel, wash 3- 4 times [ wash well to get white idlis ] and add enough water.

Keep covered to let it soak for 5 hrs.

Clean and wash the urad dal well and soak urad dal and fenugreek seeds in another vessel for 3 to 4 hrs.

Once done, drain water, grind urad dal first. Add water as required while grinding .

If the batter is ground right , it will be fluffy like a whipped cream. It will look stiff, soft, aerated and light.

Transfer the urad dal batter to a big vessel .

Now drain the water in the rice and .Add enough water for the mixie to run smoothly.

Add more water as you keep on grinding .

Grind till it is smooth / little coarse

Add more water if its needed. Basically, it should be of medium consistency , not be too runny or watery.

Mix this rice batter to the urad dal batter and mix well , adjust water if the batter is too thick.

Add salt and mix well by beating the batter with your hand for 3 to 4 mins .

TIP – use a electric beater and beat the batter for 2 to 3 mins , the batter gets well aerated.

Keep the batter closed in a warm place for fermenting minimum of 10 -12hrs.

A well fermented batter will be soft, aerated, rised doubled in volume.

The consistency should be light and airy to get a spongy soft idli. If batter is heavy and not fluffy and light, then idlis will turn hard.

This batter is perfect for making idli, dosa and uthappam too.For dosa we need to dilute the batter by adding little water.

METHOD TO STEAM

To make idli, boil 2 cups water in a idli steamer. Grease idli plate with few drops of oil.

Scoop the batter using ladle and fill the idli moulds. Steam for 10 mins.

Once the idli is cooked, take out and wait for a minute. Dip a spoon in water and un mould the idli.

NOTE – use a steamer cloth to line the idli plate. REFER HERE –How to steam idlis using cloth

Remove and store the idlis in a hot pack until serving. [ don’t keep it open ] This helps preserving the moisture and also prevent the top layer drying out. This also helps the idli be soft for long time.