Idli Recipe -- How to make Soft Idli -- Andhra Style Idli recipe

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Today I am posting how to make soft and puffy Idli at home. Idli is a very common breakfast in South India. It is very healthy and easily digestable breakfast. Idli is made in two different ways one is with Idli rice, and the other one is with idli rawa. Generally we find idlis with dili rawa in Andhra and Telangana states. If we go down South we find idlis made with idli rice. To get soft and puffy idlis we need to prepare the batter before hand, approxmately 8 to 10 hours before making idlis. Idli with Sambar and coconut chutney, Nalla karam is the best combo. You can check out for other breakfast recipes here.

Idli

Andhra style Idli with sambar and chutney si the best combo to start your day.

Ingredients:
  • 1 Cup Whole Black Gram/Urad Dal/Gundu Minapapappu
  • 3 Cups Idli rawa
  • Salt to Taste
Procedure:
  1. Soak black gram/Urad dal/Gundu Minapapappu for 3 to 4 hours.
  2. Soak idli rawa also for 3 to 4 hours.
  3. Grind black gram to a fine paste in wet grinder or table top.
  4. We can use mixer grinder also for grinding it.
  5. While grinding add water little by little. The batter shouldn't become thin.
  6. Grind it till the batter becomes soft and mushy. Let there won't be a single grain of the dal left.
  7. Drain excess water from the soaked rawa, and squeeze out and keep aside.
  8. Once done, transfer this to a big vessel, add the grounded batter also to it.
  9. Mix both of them well with hands.
  10. Add salt and again mix well.
  11. Allow this to rest for 8 to 10 hours. This process would make the batter double up.
  12. After the resting time is over, mix it again and make idlis.
  13. Use idli moulds for making idlis. Brush each mould with some oil, pour a ladle or half of it in each mould.
  14. Keep if ready and steam for 10 mins in pressure cooker or idli cooker.
  15. Then lower the flame and steam for 5 more minutes.
  16. Allow the idli cooker to cool for 10 mins and then serve.
  17. Serve hot idli with sambar or Coconut chutney.

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