Soft Idlis

HI GUYS!!!!!!!!!!!
 
LET'S START OUR BREAKFAST RECIPE WITH SOFT IDLIS!!!!!!!
 
IT IS THE SOUTH INDIAN SPECIAL BREAKFAST!!!!!!!
 
K!K! LET'S JUMP INTO THE STEP BY STEP PROCEDURE.....

IDLI:

Ingredients:

  To Make Dough:

•  Boiled Rice (Idli Rice)  -  2 cups
•  Urad Dhal                      -  1 cup
• Crystal Salt                     -  1/4 tbsp

   Preparation of the Dough:

1. Clean the rice and urad dhal in plenty of water.
2. Soak them completely in water seperately for atleast 4 hours.
3. After 4 hours, grind the contents seperately beginning with urad dhal.
4. Add little water when beginning and then add water in small quantities till the batter becomes light and fluffy. (Grind it for more than 40 minutes)
5. Remove the batter and  store it in a big bowl.
6. Then grind the soaked rice till it becomes little coarse by adding little water at equal intervals of time.(Coarseness is the secret of south indian idlies)
7. Remove the batter from the grinder and pour it into the bowl already containing dhal batter.
8. Add the salt and mix well with your hands.
9. Leave the batter for overnight to ferment.
10. In the morning, the batter would have risen well.
11. Mix the batter again with a ladle and and if the batter is thick in consistency add little water to lighten it slightly.
12. The batter is ready for making idlis.

   Idli Preparation:

1. Place a pressure cooker or idli cooker on the stove.
2. Switch on the stove and pour water to the cooker.
3. Allow it to boil.
4. Meanwhile, take the idli mould plate and grease it with little oil.
5. Then, pour a ladle full of batter into each of the mould.
6. When the water starts boiling, place the mould plate inside and close the lid.
7. Don't use a whistle.
8. Allow it to cook for 10 mins.
9. Switch off the stove.
10. Open the lid and take the idli mould out.
11. Remove the cooked idlis by inverting the mould or by using a greased spoon.
12. Serve it hot with any Chutney or Sambar or Idli Chilli powder or along with all the 3 accompaniments.

       Tips!!!! Tips!!!!:

•      Don't use baking or eno salt to ferment.
•      The quality of rice and urad dhal plays an important. Ask for idli rice or Idli Pulungal Arusi and the dhal should be freshly purchased one and not the already stored one.
•       Soaking time plays pivotal in  the batter preparation. It should be always more than 4 hours and not less than it.
•       It is always good to use a wet grinder to grind as it would make you to prepare soft idlies.
•       With trial and error you can learn to master the preparation of soft idlies.

      BEST OF LUCK!!!!!!!!!!!!!!!! 
  
     GREAT!!!!! HATS OFF!!!!!!!!!!!

     PRACTISE MAKES A MAN PERFECT!!!!!!!!!!!!!!