How to make soft idli using idli rice | Soft idli recipe using idli rice | Soft idli using mixie
By Latha on February 7th, 2018
Soft idli recipe using idli rice is explained with step by step pictures. Learn how to make soft idli using idli rice and in mixie. This idli batter can be used for idli or dosa. This soft idli batter is prepared using idli rice, urad dal, fenugreek seeds and beaten rice. Serve these Karnataka style soft idli or mallige idlis with coconut chutney or sambar.
This idli recipe makes use of idli rice. And if you are looking for soft idli recipe using idli rava or rice rava then click here.
In this idli recipe I have used rice and urad dal in 3:1 proportion. Just because the climate is cold and I have used mixer grinder for grinding. Otherwise I generally use 1 cup of urad dal for 4 cups of rice. But then, I use wet grinder for grinding. So if the climate is cold or if you are using mixer grinder for grinding then use 1 cup urad dal for 3 cups of rice. The beaten rice or avalakki quantity also varies depending on the climate and the type of grinder.
This is one long pending post. Actually I should have posted this recipe much earlier. As many readers have requested this recipe and also this is a very common and most important recipe in Karnatka cuisine.
You can find many idli recipes on this website like soft idli recipe using idli rava, pumpkin sweet idli, apple sweet idli, menthe idli, millets or siridhanya idli and cucumber idli. Visit our breakfast recipes section, to explore tasty breakfast recipes.
Preparation time: 14 - 15 hrs
Cooking time: 30 min
Serves: 32 idlis
Ingredients: (measuring cup used = 240ml)
- 1.5 cup idli rice
- 1/2 cup urad dal
- 1 tsp fenugreek seeds or menthe
- 1/4 - 1/2 cup thick avalakki or beaten rice or poha
- Salt as per your taste
Instructions for making soft idli using idli rice:
- Take rice, urad dal and fenugreek seeds in 3 different containers.
- Rinse well and soak them in good drinking water for 5 - 6 hours. Please note, I have used whole urad dal. I prefer this for idli or dosa.
- Rinse and soak beaten rice for about 15 minutes. I have used 1/2 cup of beaten rice. When the climate is hot and if I use wet grinder for grinding, then I will add 1/4 cup of beaten rice.
- Now to begin with grind the fenugreek seeds using small mixie jar. Grind it until fine and fluffy by adding required water. Use the soaked water for better result. Add the water litte by little while grinding. Once done pour it into a big container.
- Next grind urad dal using big mixie jar. Grind it until fine and fluffy by adding required water. Use the soaked water for better result. Add the water litte by little while grinding. Once done pour it into the same container.
- In the next batch grind the soaked rice until semi-fine or little coarse. And transfer it into the same container. I had to grind the rice in 2 batches. Add only minimum required water and make it very little coarse.
- Finally grind the soaked beaten rice until very fine by adding required water. Transfer this also into the same container.
- Mix it very well for 1 - 2 minutes using your hand. Please note, using hands and mixing it well is very important.
- The batter shall have thick pouring consistency.
- Close the lid and rest it for 8 - 10 hours for fermentation. If the climate is cold it may take upto 12 hours for proper fermentation. Make sure that the container is big enough to avoid the spilling of batter.
- Next day morning you can see the batter has raised. Add in salt.
- Give a quick mix. You can observe that the batter is more fluffy and thick after fermentation.
- Grease the idli plates with oil or ghee and drop the batter to the idli moulds.
- Steam it for 10 - 12 minutes. Place the idli plates only after the steam starts. Do not over cook the idlis. Wait for 5 minutes then take out the idlis.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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