HOW TO PREPARE SOFT IDLI
Idli and chutney is a nostalgic breakfast for South Indians. Idli is a soft, round dish made with rice. The texture of idli is similar to cake and is best taken with spicy or sour chutneys. I have shared the recipe for idli and two chutneys. These are special recipes that are held close to the heart of South Indians. This is a healthy, tasty breakfast that will be loved by everyone.
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| Soft idli |
Ingredients
Idli
·
Raw rice/Idli rice – 2 cups
·
Black gram (Vigna mungo) – ¾
cup
·
Fenugreek – 2 tsp
·
Boiled rice – ¼ cup
Red chutney
·
Coconut oil
·
Tomatoes – 2 nos
·
Garlic – 3-4 nos
·
Dried chillies – 4 nos
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Salt
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Kashmiri chilli powder
White chutney
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Grated coconut
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Green chillies
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Coriander leaves
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Curry leaves
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| soft idli recipe |
Preparation
Idli
Soak the washed rice in a bowl of water and
the washed black gram and fenugreek in another bowl for 4 hours.
After 4 hours, add the soaked rice and
water used for soaking fenugreek and black gram to the blender jar. Pour some
more water and blend them into a paste. Add the boiled rice to this and blend
them. Move this batter to a big bowl. Blend soaked fenugreek and black gram
with some water. We don’t need the paste to be fine. Add the black gram and
fenugreek paste to the rice batter. Pour some water and add some salt. Mix the
batter using your palms. Keep this outside for 8-10 hours.
Boil some water in the idli steamer. Grease
the idli thattu with oil and pour the batter to each of them. Cook it for 5-6
minutes. The idlis are ready.
Tomato chutney
Heat some coconut oil in a pan. Sauté the
chopped tomatoes, garlic, dried chilies until the tomatoes soften. Add enough
salt and Kashmiri chili powder. Sauté well. When this cools down, blend it
with some water.
Heat coconut oil and splutter mustard
seeds. Add some curry leaves. Add the blended mix to this. Remove the flame
when the chutney simmers. Add some salt. The red chutney is ready.
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| Red tomato chutney |
White chutney
Blend grated coconut, green chilies,
coriander leaves, curry leaves with some water.
Heat coconut oil and splutter mustard
seeds. Add some curry leaves. Add the blended mix to this. Remove the flame
when the chutney simmers. Add some salt. The white chutney is ready.
Please watch the video of "how to make soft idli" below:
