Idli is the quintessential breakfast of South Indians. But, due to its taste and aromatic flavoured combination with sambar and chutney, has found its way into homes across the world. Generally, idlis are liked hot piping and soft with some chutney and sambar. When the idlis are very soft like cotton and served soft with Murugan kadai chutney and Hotel style sambar, it feels like heaven. the recipe of idli is easily doable at home. The secret to the soft idli is the perfect batter which is rightly fermented and steamed. Here, in this article, let us see how to make these soft idlis at home with the homemade batter.
The softness of idlis are very much dependent on the amount of ingredients that we take to make it. Idli or the steamed rice cake has mainly only 2 ingredients. One is the idli rice or parboiled rice. The other is the urad dal or the dehusked black gram dal. A small amount of fenugreek seeds also go along way in making the idlis very soft. All these ingredients are available in all over any Indian grocery store. When the following recipe is perfected, you will definitely get delicious soft idlis. Although there are many variations of the same homemade idli batter. Some add aval or poha to the batter to get soft idlis. Some households add sabudana or sago to the batter. You can make many variations to get different results. It is up to you how you prepare a batter at home.
TO MAKE BATTER
TO MAKE SOFT IDLI