Perfect soft , white and fluffy idlis made using murmura
PERFECT SOFT , WHITE AND FLUFFY IDLIS MADE USING MURMURA
- IDLIS are traditional SouthIndian breakfast [ healthiest nutritious breakfast ] made with fermented rice + dal batter in different ratios. Served with sambar + chutney + molgapodi [gunpowder ].
- It is also a great combo for SouthIndian non veg gravies.
- Idli with sambar is a complete meal .
- You can always experiment with different ingredients like ragi ,millets ,bajra etc.
- It is a healthy food as it is steamed.
- A great souce of carbohydrates and proteins.
- Fermentation enhances vitamin B.
- Idli contains only 65 calories.
- Idlis are light for digestion.
- It fights gastric problems.
INGREDIENTS
- Idli rice – 3 cups
- Whole Urad Dal – 1 cup
- Salt to taste
- Murmura / puffed rice – 1 cup
This measurement of rice and dal is for grinding in mixie .But if using grinder then use 4 cup rice and 1 cup dal .
Murmura works better than poha , so use murmura.
PREPARATION
- First wash , rinse in several water and soak rice + murmura / poha for 5 to 6 hours.
- Wash and soak urad dal + methi seeds for 4 hours.
- Drain both . Take urad dal and grind in a mixer / grinder , add little water at a time and make it into a super smooth batter.
- Transfer this to a large container. Now take soaked rice in the same jar ,first grind without water . Add little water and grind it into a smooth batter . The rice will not be super fine but will have small grits.
- Pour this over urad dal batter, add in salt .
- Mix well with clean hands for atleast 4 to 5 mins or use a electric beater as shown in the video .Beating the batter well is important if grinding in mixie .
- Cover this and let it ferment overnight or 10 or 12 hours. [depending on the temperature ]
METHOD
The next day, the batter should be risen well .
Don’t beat or mix the batter after fermentation .
Keep the steamer pot on medium flame
Grease idli plates with little oil and spoon the batter into each moulds.
Place the idli plates into steamer and steam for 10 mins. The water should be hot when placing the stand inside .
Once it is steamed,off the flame and let the idlis rest in the steamer for 1 min.
Remove it and allow it to cool .
Demould the idlis with a knife or spoon and serve with sambar, chutney, gunpowder.
****VARIATION – Click on the name here – Tips for soft idlis [ for different recipes made with idlis ]
NOTES
- Same batter can be used for dosa /uttapa /appe.
- If using mixer for grinding , then use cold water .
- Instead of hands use beater for mixing the batter before fermentation.
- Use good quality of dal .
- To get fluffy urad dal batter .keep soaked urad dal in fridge for 1 hr .
- if batter is not fermented well we can add Baking soda or eno to the batter , before steaming.
- Try using whole urad dal instead of split ones .
- Use warm water to soak to reduce soaking time if running short of time .
- Don’t over steam the idlis .
- The batter should not be very thick Or thin.
- Use hands to mix the batter.
- During winter it may take more time for fermentation.
- When the batter becomes thin you can use it for making dosa OR adjust by adding rava or rice flour .
- The consistency of batter becomes little thick after fermentation.
- Some use cooked rice / methi seeds for soft idlis .
- If you grind more in quantity you can store the batter in the fridge but for storing don’t ferment .Ferment it when u require it.
- If you want to demould the idli fast then just hold the idli mould upside down below the running tap.
- For mini idlis we get idli moulds with small compartments.
- If you don’t have idli vessel steam it in a plate like dhoklas …steam , cut and eat .
- Avoid over fermentation to avoid sour idlis.
- Once the batter is well fermented ,then store in fridge else it becomes sour .
- Boil the water before placing the idli stand in the steamer.
- Don’t remove the idlis when it is hot.
- While grinding urad dal keep adding water little by little to make the batter lighter and fluffy.
- Fluffy urad dal batter results in fluffy idli.
- The urad dal batter should have air bubbles.
- If you put a drop of urad dal batter in water,it should float.
- Grind the dal and rice separately.
- In colder regions keep the batter in the oven with lights ON for fermentation.
- A fist full of poha or even sabudhana soaked together or cooked rice or murmura with rice results in soft idli.
- Don’t use aluminium vessels to store the batter.
- While grinding in mixer ,don’t overload .If grinding a big quantity , give mixie a resting time – else the batter also becomes hot as we grind it .
- Flat idlis means too much of urad dal .
- Soak rice and dal separately ,also grind it separately.
- Wash and rinse the dal and rice well until water runs clear.
- Consistency of batter is important – if watery then idlis will be flat and sticky ,also the batter should not be very thick. It should be of medium thick flowing consistency.
- Always use a steamer for steaming – don’t use microwave for making idlis.
- Some add sour curd to the batter in cold weather to help in fermentation .Also we can add bread slices in batter while grinding in cold weather .
- If you have old fermented batter,add it to the fresh batter for quick fermentation – the old batter acts as starter culture. [try storing little old fermented batter in the fridge.
- After steaming .let it rest for few minutes before demoulding.
- If storing fermented batter ,the next day use it for dosa and after few day use it for appe.
- Before placing the mould in the steamer the water should be hot .
- Idli batter can be frozen for more than a mnth -thaw it by keeping it in fridge for 24 hrs.
- Use batter at room temperature.
- If the batter is very watery the dosas will stick to the pan – add rice flour and adjust.
- In cold weather use ¼ tsp baking soda .
- Also adding baking soda gives white idli.
- If the batter is not fermented well ,use eno.
- In colder regions – preheat the oven @ 200 * F , off the oven and place the batter inside the oven for fermenting .
- Sometimes in cold regions it takes 2 days for fermentation .
FOR MORE RECIPES CLICK ON THE NAMES BELOW:-
- YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens
- DIET PLAN FOR LOSING WEIGHT – https://maryzkitchen.com/diet-plan-losing-weight/
- VARIETIES OF SALADS – https://maryzkitchen.com/?s=Salad
- VARIETIES OF SOUPS – https://maryzkitchen.com/?s=Soup
- CAKE RECIPES – https://maryzkitchen.com/?S=cake
- TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish
- TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken
- TIPS FOR BUYING AND COOKING MUTTON – https://maryzkitchen.com/?S=Mutton
- PANEER RECIPES – https://maryzkitchen.com/?s=paneer
- VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
- VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
- VARIETIES OF DOSA RECIPES – https://maryzkitchen.com/?s=dosa
- VARIETIES OF SAMBAR RECIPES – https://maryzkitchen.com/?s=sambar
- VARIETIES OF APPE RECIPES – https://maryzkitchen.com/?s=appe
- VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam
- VARIETIES OF APPAM RECIPES – https://maryzkitchen.com/?s=appam
- SINDHI RECIPES – https://maryzkitchen.com/?s=disha+lahori
LIKE OUR FACEBOOK PAGE – https://www.facebook.com/virtual.treat.for.foodies
- October 2024
- September 2024
- August 2024
- July 2024
- May 2024
- April 2024
- March 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- June 2023
- May 2023
- April 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- July 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- October 2020
- September 2020
- August 2020
- July 2020
- June 2020
- May 2020
- April 2020
- March 2020
- February 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017
- June 2017
- May 2017
- April 2017
- March 2017
- February 2017
- January 2017
- December 2016
- November 2016
- October 2016
- September 2016
- August 2016
- July 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015