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Soft Spongy Hotel Style Idly - Madurai Malligai Poo Idli Recipe - Idli batter for making soft idlis

Idli is one of the popular breakfast recipes of South India. This has also become popular in the north side and we can see the stored idli batters in the fridge. Idli is the best preferred tiffin because it is easy to make, light and no oil. It is preferred even for 1 year babies because it is very easily digestible. The secret of soft idlis is how well we prepare the batter. Read this idli recipe and you can make soft and spongy idlis. The secret ingredient for idli is the aval or beaten rice. You can even add cooked rice instead of aval.

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Malligaipoo Idli

Ingredients for making Soft Idlis

Idli Rice - 5 cups
Raw rice - 1 cup
Aval/Poha/Beaten Rice - 1 cup
Fenugreek seeds - 1 tsp.
Urad dal - 1 1/2 cups
Salt as required.

Method for making Spongy idlis

1. Wash and Soak Idli rice and raw rice with enough water for about 5-6 hours.

2. Soak urad dal and fenugreek seeds in water for 2 hours.

3. Wash and soak the aval in water for 1 hour.

4. Now drain the water from urad dal and grind it in a grinder by adding water now and then. Fine grind this till the batter becomes fluffy and frothy. This may take 30-40 minutes.

5. Transfer this to a big container and keep aside.

6. Now drain water from soaked rice and grind this along with aval or beaten rice by adding enough water. The batter should not be very smooth. It should be little coarser. This may take 20-30 minutes in a grinder.

7. Transfer this to the urad dal batter container, add the required amount of salt and mix well using your hands as this may aid in fermentation.

8. Allow this to ferment for 8 to 10 hours or overnight.

9. Grease the idli plates with gingelly oil and pour the batter and steam cook for 10 to 15 minutes.

10. Now the soft Malligai poo idli is ready to be served with Sambhar and chutney.

You can also try

Chennai Special vadacurry 

Chettinad Tomato Kuruma

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