White Spongy Idli
Almost every South Indian knows to make idlis. But this is slightly different from the original recipe. I got it from my mother in law, and was amazed to see the color and the sponginess of the idli. The secret behind this, is to add a little of sabudana (otherwise called javvarisi in tamil, tapioca sago in english) to the ingredients in the recipe.
Servings : 35 idlis
Ingredients:
- Idli rice or parboiled rice – 2 and 3/4 cups
- Sabudana – 3/4 cup
- Urad dhal – 1 cup
- Methi seeds – 2 tablespoons
- Salt – as required
Method:
- Soak the Urad dhal + methi seeds and idli rice + sabudana in water for minimum 6 hours (in two separate bowls).
2. I am using – ULTRA tabletop wet grinder for this purpose. First, grind the urad dhal + methi seeds in the grinder by gradually adding water (up to 1 cup water can be used). Grind them for 25 to 30 minutes. The urad dhal batter should not be too thick or too thin. It should be in a semi-solid consistency. Then, transfer it to a large bowl.
Then grind one half of the idli rice + sabudana mixture for 10 minutes, by gradually adding water. Up to 3/4 cup water can be used. The batter should be of a coarse consistency. Then, transfer to the large bowl. Similarly repeat for the remaining idli rice + sabudana mixture.
Now add salt and mix all the contents really well. Place this idli batter in room temperature for 24 hours (preferably near the stove). After 24 hours, the batter is fully fermented and is ready for use.
3. Again mix the idli batter really well, before steaming them. Pour the batter into the idli mold, place it inside the idli cooker and steam cook for 12 to 15 minutes. Soft and fluffy idlis are ready.
