Idli is an emotion for south Indians, who wouldn't mind having it as breakfast all days of the week. While there are also a handful of 'idli haters' who have their own reasons to detest it, social media has proven time and again that idli loyalists like Shashi Tharoor MP would engage in virtual battles to defend their favourite snack.
Enjoying soft idli soaked in hot sambar and coconut chutney would surely make your mornings extra ‘delicious’.
Idlis become soft only if the ingredients are ground in the right proportion to make the batter. Here is how to make super soft idli and crispy dosas even without adding urad dal in the batter.
2 cups raw rice
1 cup peanuts
1 cup white flattened rice
¼ tsp fenugreek seeds
Salt as required
Wash the raw rice, peanuts, flattened rice and fenugreek seeds together
Soak them for at least four hours
Grind the soaked ingredients into a soft batter
Keep the batter aside for at least eight hours for it to rise
Add salt into the risen batter
Grease the idli vessel with some oil
Pour a ladle full of batter in each greased hole
Cook in steam for ten minutes
The soft idly could be scooped out after it cools down a bit
The same batter could be used to make crispy and tasty dosas too
Enjoy idli and dosa with flavorsome sambar and chutney.