Idly Maavu/Batter

Ever since we purchased our wet-grinder, I look forward to grinding idly batter. The first couple of times, the idlies did not turn out as soft as I expected though my rice-urad daal proportions were right. Later my MIL shared a secret ingredient that did the magic. Thanks to her, now DH doesn’t complain even if its idlies for breakfast 5 days in a row 😉

Here’s what you do!

Ingredients

  • 4 Cups – Idly Rice
  • 1 Cup (Slightly less than one) – Uluntham Parupu/Urad Daal
  • 1 tsp – Fenugreek seeds
  • A handful of Vadicha sadham (cooked rice that you have for lunch!) – the secret ingredient 😉
  • Salt to taste
Method
  1. Soak the vuluntham parupu and fenugreek seeds in a vessel and the idly rice in another for 6 hours (I soak it around 9 am and grind it around 5 pm)
  2. Beat the vadicha sadham first in a mixie into a fine paste by adding water in small amounts. Keep aside.
  3. Then beat the vuluntham parupu and fenugreek seeds into a fine paste also in a mixie. Keep side.
  4. Atlast grind the idly rice in the wet grinder for atleast 40 mins adding small amounts of water if required. (Note – Make sure you do not add too much or too little water. The batter consistency is very important!)
  5. Add the vadicha saadham paste, the uluntham parupu paste and salt to the idly rice batter and let them grind together for 10 mins.
  6. Allow the batter to ferment over night and rise
  7. Note – for super soft idlies, DO NOT stir the batter. Scoop the risen batter as it is. The air bubbles in it makes it spongy! 

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3 thoughts on “Idly Maavu/Batter

  1. 6 hours of soaking is not necessary. 2 to 3 hours is more than enough. I make great idlis by soaking for just 2 to 3 hours. And I think it would be better if u grind the uzhundhu also in the grinder rather than the mixie.

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