Having struggled for 5 years before finally getting success, I can completely relate to those for whom making soft delicious idlis is but a distant dream! But thanks to my sis-in-law’s recipe and tips learnt from my aunt, Bhawani Rao…I have been making delicious soft idlis quite successfully for more than 12 years now!
In one bowl soak 1 cup udad daal with 1 cup of poha and in the second soak 2 cups idli rava (or if that is not readily available you can substitute with regular basmati rice) overnight. Next morning, grind the poha and dal mix as fine as possible using very little water and coarsely grind the soaked and drained idli rawa. Then mix the two pastes together and add some salt. Cover and keep overnight or upto two nights in a warm corner of the house. When it rises and is light and fluffy…it is ready to be steamed. Then mix the batter a couple of times by hand so that it is one cohesive mix ( important step ecause the idli rawa tends to settle at the bottom).
Now pour into greased idli moulds. Heat a little water in an Idli cooker/regular cooker(without whistle)till it starts simmering. The level of the water should be such that it does not touch the bottom most Idli mould. Now steam the idlis on medium high for about 10 minutes.
Leave in the cooker for another 5 minutes…for the residual heat to cook it further. Then take out the idli moulds and air for another 5 minutes….unmould and serve!!
PS: when you align the sections of the Idli steamer, make sure that the Idli moulds alternate between different levels!
For a delightful twist, you can use the same Idli batter and steam it in dhokla steamer…
to make white Sandwich dhokla filled with some tangy green chutney.
It’s visually appealing and tastes deeeliscious! 🙂
