Soft and Spongy Idli (Full Proof Recipe)

It is a famous street food in India. I have learned to prepare these idlis in 1988 when I went to Muscat, Oman 1st time. I had a neighbour who kindly shared this recipe and it worked perfectly every single time I prepared. I have seen so many recipes which adds poha (flatten rice) or mamra (puffed rice) but I never dared to change my recipe “if it ain’t broke don’t fix it?”. I have no contact with the person who taught me this but I remember her every time I prepared it. So I dedicate this to her. I have shared this recipe with so many of my friends and family. So finally, here I am sharing with you all. Try this recipe once and I am sure who are never try another one.

This recipe makes soft and spongy idlis. It only needs 3 ingredients and few drops of oil. It can be serves as breakfast or as a main dish. This recipe serves 3-4 people.

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Ingredients:

2 cup rice
1 cup urad dal ro whole skinless urad
1 tsp fenugreek seeds
1/2 cup cooked rice
Salt to taste
Little oil

Procedure

1. Wash and soak rice in one pot and urad dal with fenugreek seeds in another pot for 4-5 hours.

2. Remove water from rice and dal. In a blender, first grind soaked urad dal with little water to a fine paste and remove in a big container. Then grind soaked rice with 1/2 cup cooked rice and some water. Add this mixture with urad dal paste in the container. Also add enough salt to this mixture. This batter should not be too runny or it won’t ferment properly. Mix (whisk) everything using clean hand for almost 10 minutes (1st picture below). Leave this container in a warm place until batter is fermented and double in size. Mine took around 18 hours as I live in Canada. It can be faster in warm places (2nd picture).

3. When ready, heat a big pot (steamer) which can fit idli stand. Add 2 glass of water and bring it to boil. Grease idli mold with little oil. Do not stir the batter at all . We have already salted the batter so no need to mix. You want to keep that foam as it is. Just take a little batter from the top with a spoon and fill each mold

4. Put the idli stand in the steamer and steam it for at least 15 minutes. You can also use pressure cooker if it fits idli stand. Just remove the whistle and let idli steam for 15 minute.

5. After 15 minutes, turn off the heat. Let steamer cool down a bit. Then carefully remove idli stand and keep on side for sometime until you can handle. Unmold each idli using spoon (yes that is the easiest way to remove idli from the mold).

6. Idli taste the best when they are hot. These idlis are the best, it tastes much better than we eat at any restaurant. It is healthy as there is very little oil used. Urad dal adds the protein. You can eat these with sambhar or toor daal rasam or tomato rasam and with chana-urad dal chutney, tomato chutney and  coconut chutney,. If there are left over idlies, you can make fried idli, idli manchurian (video recipe coming soon), etc.

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I would love to know if you tried making these idlis at home and do share your experience with me 🙂

Please leave a comment or let me know if you have any questions.

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Soft and Spongy Idli

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients:
2 cup rice
1 cup urad dal
1 tsp fenugreek seeds
1/2 cup cooked rice
Salt to taste
Little oil

Procedure
1. Wash and soak rice in one pot and urad dal with fenugreek seeds in another pot for 4-5 hours.
2. Remove water from rice and dal. In a blender, first grind soaked urad dal with little water to a fine paste and remove in a big container. Then grind soaked rice with 1/2 cup cooked rice and some water. Add this mixture with urad dal paste in the container. Also add enough salt to this mixture. This batter should not be too runny or it won’t ferment properly. Mix (whisk) everything using clean hand for almost 10 minutes. Leave this container in a warm place until batter is fermented and double in size. Mine took around 18 hours as I live in Canada. It can be faster in warm places.
3. When ready, heat a big pot (steamer) which can fit idli stand. Add 2 glass of water and bring it to boil. Grease idli mold with little oil. Do not stir the batter at all . We have already salted the batter so no need to mix. You want to keep that foam as it is. Just take a little batter from the top with a spoon and fill each mold
4. Put the idli stand in the steamer and steam it for at least 15 minutes. You can also use pressure cooker if it fits idli stand. Just remove the whistle and let idli steam for 15 minute.
5. After 15 minutes, turn off the heat. Let steamer cool down a bit. Then carefully remove idli stand and keep on side for sometime until you can handle. Unmold each idli using spoon (yes that is the easiest way to remove idli from the mold).
6. Idli taste the best when they are hot. These idlis are the best, it tastes much better than we eat at any restaurant. It is healthy as there is very little oil used. Urad dal adds the protein. You can eat these with sambhar or toor daal rasam or tomato rasam and with chana-urad dal chutney, tomato chutney and  coconut chutney,. If there are left over idlies, you can make fried idli, idli manchurian (video recipe coming soon), etc.

Enjoy!
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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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