Thursday, March 01, 2012

Soft Idlies

Remember I mentioned my mom's never-go-wrong recipe for soft idli here? Well, here's a quick post about it. Adding poha makes the idlies light and soft. And I've served these with some onion-brinjal huli.

Idli

Ingredients:


2 cups idli rice (parboiled rice)
3/4 cup split urad dal
3/4 cup thick poha/avalakki (see note below)
salt to taste
Water for soaking and grinding

Method:

Soak the rice, dal and poha in separate containers for 3-4 hours.
Grind the urad dal first, until very smooth.Keep aside.
Then the rice and poha, slightly coarse.
Mix them all together along with salt. Use a bigger vessel that allows space for the rising dough.
Let it ferment 12-15 hours.
Steam in greased idli moulds for 10-12 minutes.
Let sit outside for a few minutes and cool before unmoulding.
Serve with chutney and sambar.

Note: 
- If you're using regular rice instead of idli rice, then use the ratio of 3:1:1 for rice, urad and poha.
- The poha that I used in India is very, very thick. The poha in the US, though marked thick, is still thin and flaky. Use only a heaped tablespoon of poha then, and not a 3/4th cup. Else it'll be a pasty idli!

32 comments:

Prathibha said...

I do add poha 2 my idlis wid a slight difference in d measurements....looks nice n fluffy

Sharmilee! :) said...

Looks so soft...anytime comfort food!

Priyanka said...

The idlies look so beautiful white :)

Hema said...

Love these idlis, can have it anytime, they look so pure and angelic..

Sharmila said...

I've recently started using idli rice and found a huge difference in both texture and fermentation. The poha tip is great. Those idlis look so fluffy I wouldn't want anything else with them.

Cham said...

Is that Mallige (jasmine flower) idli? very pillowy :)

Jayashree said...

The idlis look so soft and spongy.

Paaka Shaale said...

Perfect looking idlies. They looks very tempting :)

Chitra said...

Looks soft and spongy :)

Red Chillies said...

Vani, when we grind the rice and poha, do we need to add water?

radha said...

Never used poha in idli.Only for uthapam. Will do so right away.

Vani said...

Thanks, all!

RC- yeah, water is required for grinding the rice and poha. And no need t make that too smooth. A little coarse is good.

Hamaree Rasoi said...

Idlis look so soft and moist. Great preparation.

Deepa
Hamaree Rasoi

Arch said...

These look lovely, I have used poha too while preparing the batter, but my proportion was a little different...will make it this way now...

maha said...

This looks really very healthy and delicious too....thanx dear 4 sharing this...nice space nice recipes n nice clicks too.happy to visit here...
Maha

AIn said...

wow..sounds scrumptiously tasty..
first time here maheswari..love your space..
awesome presentation with nice recipes..Superb methods.
Am your happy follower now..:)
do stop by mine sometime..

Nupur said...

Vani- thank you for this superb recipe. I tried these idlis this weekend and WOW the result was wonderful.

Anonymous said...

Thanks for the recipe. Can one use this batter for dosas also?

Vani said...

Thanks for the comments, al :)

Nupur thanks fr the feedback. Glad you liked it :)

Anon - no, this cannot be used as dosa batter as is. Add one measure of rice flour to the leftover batter work it as dosa batter.

Shilpa said...

Thanx a ton Vani for the recipe the idli's came out super soft:)

Revathi said...

Hi Vani,

Thank you for your recipe. If I were to use 1 cup of idli rice, how many cups of poha and urad dal would be ideal?

Thanks,

Lopa said...

Idlis looks great. I tried this recipe but the batter got really sticky and the idlis were soggy :-(
Any thoughts why would that happen? I did soak the rice and poha in one bowl, though.

Vani said...

Revathi - just saw your comment. Hope you log back to check. Sorry! About a third of a cup each should do it, for a cup of parboiled rice.

Lopa - sorry to hear that! I realized that the thick poha in my US Indian grocer was the equivalent of the medium poha in BLR. It was a real thick, fat poha there. I suggest you cut down the poha to a quarter of a cup for 2 cups of parboiled rice, keeping urad dal the same at 3/4 and see how it turns out. Good luck!

Lopa said...

Hi Vani,
Thanks for your response. Yes, you were right. I tried your fix and thankfully the idlis were not soggy. I got to find a way to make them softer though. May be here in US, it is just impossible to ferment it. I did heat up the oven to 350 F for 10 mins and placed the bowl in it, yet there was barely any increase in dough height! How do u ferment yours?

Vani said...

Lopa, here I go again, being late in responding! Hope you check back.
I always had a tough time with the fermentation part in the US. The dosas were fine but idlies were hit or miss. I heated the oven only to 200 and then switched off, before I kept the dough in. The idli fermentation would take 18-24 hours sometimes, which made the urad dal smell strong. That is when I started using horsegram in it's place and it was a lot less painful :) I do have that on this blog as well.

Meenal said...

Wow..!These idlis look perfect and delicious..!Planning to try them right away.Wanted to know if i can use Whole urad dal here instead of the split one(as i just bought some from the store for making Idlis:).If yes,how would be the proportions.Pls let me know.Thanks in advance.

Meenal said...

Wow..!These idlis look perfect and delicious..!Planning to try them right away.Wanted to know if i can use Whole urad dal here instead of the split one(as i just bought some from the store for making Idlis:).If yes,how would be the proportions..Pls let me know.Thanks in advance.

Vani said...

Meenal - whole urad works just as well. Do let me know how it turned out :)

Lopa said...

Alright then. Horsegram it is. My over enthusiastic husband, who so loves idli, got a 15 lb bag of idli rice the other day!! So, here I am, caught up in optimizing the recipe by troubling you. LOL. Thank you for your tips though. Indeed your idli pics can make anyone drool, let alone my foodie hubby!!

Vani said...
This comment has been removed by the author.
Sara said...

Hi Vani,

Another mysoorean here. Made idlis with this recipe and finally after 15 years of living in the US I can make soft idlis!!! :-)

Thanks for sharing!

Sara

rg said...

Hi Vani,
I am a north Indian but we love south Indian food. I tried your recipe today and the idlis came out very soft. Thanks!
I live in US so had to ferment the batter longer for volume to double.
I am still trying to find a very nice sambhar recipe ;-)