Idli is the most common and healthy breakfast of South India and nowadays prepared all over.. It tastes good if eaten early morning hot with ghee and chutney/sambar/even saagu.. Along with a cup of tea/coffee.. 🙂
It is also healthy kid’s breakfast recipe because it is steamed and not deep-fried or shallow-fried..
Idli Rava or Akki Thari or Rice Rava – 1.5 cups or lesser than 2 cups
Urad dal or Uddina bele – 0.5 cup
Avalakki/ Poha/ Beaten rice – 1 fist or 1 hiDi or 1/2 cup
Menthya / Methi seeds – 2 tspns
Baking soda – 1/2 tspn
Salt – 3-4 tspns.. or as per your taste.
 Soak Urad dal , Avalakki and Menthya seeds in water for 5-6 hours or overnight..
 Grind it to a very smooth, soft textured batter… The texture would be really awesome to touch and feel…
 Keep the ground batter aside…
 Now, wash and soak Akki thari or Idli Rava for 15-20 mins..
 Mix the Urad dal batter and Soaked Idli Rava/Akki thari ( From steps 3 and 4 ) and mix well completely..
 This is our Idli batter.. Keep this aside for fermentation for 7-8 hours or till done. ( The volume increases post fermentation ) .. Now mix again very well.. Add salt, Baking soda..
 Pour into Idli moulds/plates which are greased with ghee/oil and can make idlis either in pressure cooker without whistle or Idli cooker available separately in markets.. ( Steam for 15-20 mins or till done by touching it if not sticky to hands)
 Serve hot with Vegetable sagu or Chutney or sambar…
Related tips ::
- The batter should be thicker than Dosa batter but the consistency shouldnt be too thick as it might turn the idlis harder.. During that scenarios add 1/2 glass of water and mix well..
- Adding poha/avalakki is to make idlis softer and smooth..
- Salt added could be just before pouring idli to moulds or during grinding itself one can add crystal salt (My mother does this way)