Rice Idly

Idly is a popular South Indian rice cakes made with fermented rice batter. It is easily digestible.  Idlies are healthy and rich in protein. Plain rice Idly is made with rice, urad dal.

The traditional method of idly recipe is made with rice and dal. Millets can also be used to make idlies. 

There are many varieties of Idly recipes like masala dosa, Podi idly, beetroot idly, tomato idly, kanjipuram idly, Plain rice idly, millets idly and more. 

Sambar made with toordal, moongdal, spicy chutneys, idly podi are great combinations for rice idly. Here goes the recipe..

Ingredients:

Idly rice-4 cup
Urad dal-1 cup
Salt-as needed
Fenugreek seeds-1 tbsp
Poha-fistful(optional)
Tapioca seeds/sabudana-2 tbsp

Method:

• Soak rice and dal separately for 4-6 hrs. Soak tapioca seeds, fenugreek seeds along with urad dal. Soak poha for 5 to 10 minutes before grinding the batter.
• In a mixer grinder/grinder add soaked dal, sabudana, fenugreek seeds, poha and grind it by adding water little by little.
• Urad dal batter will be soft and fluffy. Check for the consistency. Batter should be soft or coarse grind is fine. Transfer to a bowl.
• In the same mixer grinder add soaked rice and add required water little by little and grind it to coarse consistency.
• Transfer rice batter to same bowl. Mix both rice and urad dal batter. Add required salt and baking soda.
• Ferment the batter for 6-8 hrs. Batter looks raised up after fermented. Mix the batter well. Add water if required.
• In a Idly pan add some water and heat it. Use Idly plates by applying oil or muslin cloth over the plates and pour the batter as required.
• Cover the pan with a lid. Allow it to cook for 5-7 minutes and switch off the flame.
• Cool the idly plates for some time. Transfer soft and fluffy idlies to a bowl. 
• Serve this hot idlies with mint chutney, tomato chutney, coconut chutney or any tiffin sambar.
• Soaked poha and tapioca seeds are used to get very soft idlies.