CooQ : Recipe: Khushboo Idli

Khushboo Idli

South indian | Mains

Idli
42 calories/serving
60 mins
Soft, fluffy and spongy has its origin from Indian Subcontinent. A serving with Sambar/ curry/ chutney make it all the more appetising. Travel to the localities of Southern India with these delectable idlis.
Recipe by:
Hebbars Kitchen

Ingredients

urad dal
poha / aval / avalakki / flattened rice (thick)
idli rice or sona masuri rice
water
salt
oil

Instructions

1. Firstly, in a large bowl take 1 cup urad dal / black gram skinned and 1 cup thick poha / flattened rice. soak for 4 hours adding enough water.

2. In another bowl soak 2 cups idli rice or sona masuri rice for 5 hours.

3. Drain off the water and transfer urad dal - poha into the blender. blend to smooth and fluffy batter adding water as required. transfer the urad dal batter to a large mixing bowl.

4. In the blender take soaked idli rice. make sure to drain off the water completely. blend to slightly coarse paste as of rava texture. transfer the rice batter to the same mixing bowl.

5. Mix well, making sure the batter is combined well.

6. Now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.

7. After 8 hours, batter doubles indicating it is well fermented with air pockets present.

8. Add 1 tsp salt to the batter and mix gently without disturbing the air pockets.

9. Now grease the idli plate with oil. scoop the batter into idli plate greased with oil.

10. Place in steamer and steam for 12 minutes on medium flame or till a toothpick inserted comes out clean.

11. Finally, soft mallige idli / khushboo idli is ready to be served along with chutney and sambar.

By Hebbars Kitchen

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