South Indian Breakfast - Soft and Spongy Idly

Hello Foodies, today I want to introduce a popular South Indian breakfast recipe made with Black gram (urad dal) and Rice Semolina (idli Rava) batter. Generally, the idli batter is fermented overnight and steam cooked till it holds the shape and served for breakfast. idlis are typically served with a combination of chutney recipes and sambar recipes. Traditionally or historically Idly recipe has always been prepared with Rice and Black gram lentils combination in 2:1 ratio respectively, even now most authentic recipes especially for any occasion or in temple feast. But nowadays, the idli has undergone a transformation and is prepared with Rice Semolina (idli Rava). Due to their busy lives, most people and restaurant owners have adapted to preparing with Rice Semolina (Idli Rava) basically, Idli Rava is prepared with rice but has a fine and coarse shape similar to Rice semolina. In other words, only the Black gram lentils (urad dal) are soaked and ground which is later mixed with Rice Semolina (idli rava) to form a thick idli batter. There isn’t any change in the ratio and it still, follow the same. Moreover, the addition of coarse idli rava gives a nice texture to the final idli. 

 Tips :

•  Firstly, the Fermentation of the idli batter is the key step for the soft and Spongy idli. Typically 8 hours of overnight fermentation is more than sufficient in humid weather. But if you live in a cold region, you can keep it under direct sunlight during the day and in a preheated oven during the night.
•   Do not forget to wash the Rice Semolina (idli rava) before mixing it with the black gram (ground urad dal) batter. Basically, you need to wash till the water turns translucent without any color discharge.
•   Lastly, I do recommend adding salt after the fermentation of idli batter. The processed cooking salt may have certain agents which may stop the fermentation process.

    Ingredients:

• 1 cup Black Gram(Urad Dal)
• 2 Cup Rice Semolina ( Idly rava)
• 1 tablespoon salt
• Oil to grease

Preparation :

      1.   Firstly, in a large bowl soak 1 cup urad dal for 4 hours.

2. Drain off the water and transfer to a grinder.

3. Blend it to smooth and fluffy batter by adding the required water.

4. Transfer the batter to a large bowl. keep aside.

5. Now in another bowl take 2 cups of Rice Semolina(idli rava).

6. Rinse the Rice Semolina(idli rava) with enough water and drain off the water.

7. Repeat this 2 or 3 times or till water runs clean.

8. Squeeze off water from Rice Semolina and add to Black Gram(urad dal) batter.

9. Mix well making both are combined well.

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

11. After 8 hours, batter doubles indicating well fermented with air pockets present.

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

13. Scoop the batter into an idli plate greased with oil.

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

15. Finally, soft idli recipes are ready, serve along with chutney and sambar.