Idli remains to be a stable diet for most of the South Indians,I am definitely not exceptional.My hubby can eat Idli for all 365 days.So Idli batter will be prepared every week and twice a day in a week would be devoted to idli and dosa.My mom prepares very soft idlis that puts everyone to awe.The secret behind the soft idlis is the urad dal that we use.Below is the method which my mom uses to prepare idlis.
|Rice(Par boiled)||5 cups|
|Urad dal||1 cup|
|Rock Salt||hand full|
|Water||as required for forming the batter|
1.Soak rice and urad dal separately for 1 hour and grind them separately to a fine mixture using little water.
2.Mix both the ground mixture together and rock salt and stir well.
3.Allow the batter to ferment for 12 hours or overnight.
4.Once after fermentation stir the batter well.
5.Smear the idli plates with oil and add a laddle of the batter in each hole of the idli plate.
6.Steam the batter for 10 minutes or till the idlis are cooked fine.
7.Serve it hot with tomato chutney or any other chutney of your choice.
1.The softness of idli depends on the type of urad dal you use.
2.The ratio of urad dal,rice and salt depends totally on the variety you use.The above given measure is a rough estimate and it is sure to vary with the variety.