Soft Spongy Idli Recipe |How to make spongy idli|Indian Steamed Rice Cake |FoodiBase-Nutrition facts of recipe

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Idli

Nutrition Info Per Serving


Energy 346.89 Cal Protein 5.64 g
Lipid 1.35 g Carbohydrate 75.95 g
Fiber 2.27 g Sugar 0.11 g


Ingredients List of Soft Spongy Idli Indian Steamed Rice Cake

Grocery List
Quantity Units Ingredients Notes
1.00 cup LENTILS Black Gram
3.00 cup RICE FLOUR Coarse Rice, Rice Rava
2.00 cup WATER As needed
1.00 tbsp SALT As needed

Soft Spongy Idli Indian Steamed Rice Cake Tags: Egg Free Family Recipe Regional

superhomecook Date: September 5, 2017
Region: INDIAN
Cuisine: Andhra
Type: Cereals
Course: Breakfast

Prep Time

900 Mins

Cooking Time

30 Mins

Servings

40 units


Introduction of Soft Spongy Idli Indian Steamed Rice Cake


Soft Spongy Idli (Indian Steamed Rice Cake):

Let’s get back to the basics. Here we discuss an easy recipe to make Idlis. Idlis are basically steamed rice cakes. Idlis are eaten for breakfast and are usually served with sambar. This recipe makes soft spongy Idlis. These idlis are easy and quick to cook.

Idlis are popular across India and Northern Sri Lanka. These are made with a batter comprising fermented lentils (dal) and rice. Idli can be made with rava also.

A conventional stone grinder is used for making a batter (electric blender can also be used). Keep the batter for at least 8 hours before using. Ready-to-cook idli batters are also available. Though they make light and fluffy idlis, the fermenting agents may not be good for your health.

Notes and tips for making Idlis:

  • If you are a first timer, strictly follow the recipe.
  • Before making the batter, soak the dal and rice separately for at least 2 hours.
  • Keep the thickness of batter in check. It shouldn’t be too thick or too thin.
  • Remember to add salt to the batter.
  • Grease the idli plates before pouring the batter.
  • When the idlis are ready, a typical aroma fills the room.
  • You can make dosa or appam with the leftover batter.
  • Prick and check if the idlis are cooked inside out.

 

The recipe here uses black gram and idli rava. First, soak black gram in water for at least 4 hours. Make a fine paste of the lentil and mix it with idli rava. Keep this mixture aside for 6 to 8 hours. Warm the idli steamer (add half a glass of water at the bottom). Grease the plates and pour the batter. Let it cook for about 12 minutes. Soft spongy Idlis are ready.

Serve hot and fresh with Sambhar, coconut chutneys or red chilli mix powder.

 

Preparation Steps of Soft Spongy Idli Indian Steamed Rice Cake


  1. Take black gram  into a jar and soak them in the ample water for 4 hours.
  2. Now take the soaked black gam into a grinder and grind them till it becomes a fine dough.
  3. Take idli ravva into another jar with water and wash the ravva with water  and drin out the water from the ravva.
  4. Now mix the ravva and grinded black gram . Use your hand to mix as it helps to ferment faster and better.If needed can add a little water,if the batter is too thick.
  5. Set this aside in a warm place for atleast 6 to 12 hours.
  6. On a high flame, bing enough water to boil in an idly steamer or pressure cooker. Grease our idli plates. Greasing is optional.
  7. Mix the batter well, do not over do. Pour this in the moulds.
  8. When the water begins to bubble and steam up, place it in the steamer. Steam for exactly 10 mins on a medium high flame and off the heat.
  9. After 2 minutes, remove the plates and set them aside for 2 to 3 minutes, remove the idly and serve with some chutney.

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