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Soft Idli (using Aval )

Soft-Idli

                      I was always thinking of posting an Idli/ Dosa recipe. Until now I was waiting for the perfect  recipe so that I wont let my readers down . Earlier my idlis and dosas were good but not better . But now I use Pressed rice or white aval which is why I think my Idlis are soft and Dosas are crispy. My Dosas turned out completely paper thin and crispy . And you can hear the sound ''krr'' when you fold it.

Ingredients :

  1. Idli Rice (pachari) : 2 glass
  2. Urad Dal : 1/2 glass
  3. Fenugreek seeds : 2 tbsp
  4. Pressed rice ( white Aval ) : 1/4 glass
  5. Water : as required
  6. Salt : to taste 

Method :

  1. After washing, soak rice, aval, fenugreek seeds and urad dal in water for 6-8 hrs. Always soak together rice & aval in one bowl and urad dal & fenugreek seeds in another. I usually soak from the morning and grind it the evening for preparing next day's breakfast. 
  2. After the soaking time, discard  water that was soaked with rice and preserve the dal soaked water. Grind rice and aval with little water to form a paste in a blender or grinder. If using blender, it will start heating up. So better add cold water to prevent the heat and damage of blender (See note)
  3. The result should be completely grain-free. Pour this into a large bowl. 
  4. In the same blender, add urad dal and fenugreek seeds . Pour the dal soaked water such that water level is an inch or two above the dal level. Grind to get a smooth batter. It should be grain free.
  5. Pour this onto the rice-aval batter. Mix well with your hands. Mixing with hands will help in fermentation. Place this in a warm environment for fermentation upto 6-8 hours or overnight. For people residing in cold countries or during winter days, the fermentation can be done in oven.
  6. After fermentation you will notice the batter has risen and taste has gone sour . Add salt to this. 
  7. Rub little oil or ghee on the idli moulds and pour 3/4 of them with the batter. Place them in idli steamer and cook .
  8. After 10-15 min, open the lid and insert a knife onto the idli and take it out. If you get a clean knife , you can say your idlis are ready for serving.

       




  9. Take the plates out ( mind the steam coming out ) and sprinkle little water over it . This is to release the heat. Take a knife and draw along the edges of each idli so that its easily released from the plate. Using a spoon take them out.
  10. Serve with Coconut chutney , Sambar or quick Tomato Chutney

Notes :

  • Use minimum amount of water to make the batter.


Soft-Idli-using-Aval




by Nilofer Ajmal



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