Sponge Like Soft Idli Recipe / Make Idli with Vegetables
Today we will prepare Sponge Like Soft Idli Recipe, which is the top most comfort food for all South Indians for breakfast or dinner. These are very nutritious, fermented, and steamed rice cakes served with sambar and various types of chutney. Only four ingredients are used for this. All the ingredients are washed and soaked for a minimum of 3-4 hours and then grind to make a paste.
Why Idlis are not becoming soft
To make the soft Idli, the batter is to be well fermented, and it should not be overcooked, and after switching off the oven it should be taken out immediately to avoid overcooking.
Equipment used
- Idli stand
- Grinder
- Mixing bowls
Ingredients
- Urad Dal/ split black lentils-1/2 cup
- Idli rice (parboiled rice)-1.75 cup
- Methi/fenugreek seeds
- Salt to taste
- Chopped carrot and spring onions-2 tbsp
Sponge Like Soft Idli Recipe / Make Idli with Vegetables
- Take urad dal and methi in a bowl and wash them, wash the rice in another bowl and allow them to soak for a minimum of 3-4 hours
- Put methi and urad dal in a grinder and make a fine paste with 2 tbsp ice-cold water
- Same way put the rice, in a grinder, and make a paste by adding little water, and put them in a big bowl, add salt and mix them well, and allow them to fermentate for 8-10 hours. (the fermentation will take less time in the summer season in comparison to the winter and rainy seasons)
- Heat 1 cup of water in the idli pan and allow the water to boil.
- Now grease the idli plates for making the Idli, take the portion of batter with the help of a spoon or ladle and fill the idli plates( do not overfill the plates); cover the lid, and steam them for 9-10 minutes
- After 10 minutes open the cover and take out the idli with the help of a spoon and transfer them to a serving plate and serve with chutney
- Same way put the batter, on the idli plate and top them up with chopped vegetables and steam them for 9-10 minutes
For chutney
- Now for making chutney you need roasted nuts-2 tbsp, fresh coconut-25 gm, 2 green chili, and 2 spring coriander leaves; put them all in the blender jar and make a fine paste
- Now in a pan heat 1 tbsp oil, ½ tbsp mustard seeds, and 2 whole red chilies, for tempering
- Spread over the coconut paste and serve with idlis.
Sponge Like Soft Idli Recipe
Today we will prepare SpongeLike Soft Idli Recipe, which is the top mostcomfort food for all South Indians for breakfast or dinner. These are very nutritious,fermented and steamed rice cakes, served with sambar and various types of chutney.Only four ingredients are used for this. All the ingredients are washed andsoaked for a minimum of 3-4 hours and then grind to make a paste.
Equipment
- blender
- Idli stand
- mixing bowl
Ingredients
- 0.5 cup Urad Dal/ split black lentils
- 1.75 cup Idli rice (parboiled rice)
- 1 tbsp fenugreek seeds/ methi
- salt
- 2 tbsp Chopped carrot and spring onions
Instructions
- Take urad dal and methi in a bowl and wash them, wash rice in other bowl and allow them to soak for minimum 3-4 hours
- Put methi and urad dal in a grinder and make a fine pastewith 2 tbsp ice cold water
- Same way put the rice, in a grinder, and make a paste byadding little water, and put them in a big bowl, add salt and mix them well,and allow them to fermentate for 8-10 hours. (the fermentation will take lesstime in summer season in compare to the winter and rainy season)
- Heat 1 cup of water in theidli pan and allow the water to boil.
- Now grease the idli plates for making the Idli, take theportion of batter with the help of spoon or ladle and fill the idli plates( donot over fill the plates); cover the lid, and steam them for 9-10 minutes
- After 10 minutes open the cover and take out the idli withthe help of a spoon and transfer them to a serving plate and serve with chutney
- Same way put the batter, in the idli plate and top them upwith chopped vegetables and steam them for 9-10 minutes
For Chutney
- Now for making chutney you need roasted nuts-2 tbsp, fresh coconut-25gm, 2 green chili and 2 spring coriander leaves; put them all in the blenderjar and make a fine paste
- Now in a pan heat 1 tbsp oil, ½ tbsp mustard seeds and 2whole red chili, for tempering
- Spread over the coconut paste and serve with idlis.