This Idli recipe will guide you to make Soft Idlis, the classic South Indian Breakfast, made of fermented rice and Black Gram/ Urad Dal batter. This world renowned small savoury cakes are rich in proteins and carbohydrates. The fermentation process ensures the bioavailability of proteins and enhances Vitamin B content. Idli is considered as super healthy breakfast, and has no fat content as it is steamed. Idlis are easily digestible and tastes delicious with all sorts of chutneys, coconut chutney, Onion Tomato chutney, Mint Chutney, Spicy Red chutney and Sambar. Add one Vada to the combo and Yum! just enjoy the wonderful food!

I am sure you are going to love this Dosa/ Idli recipe to make soft Idlis and crispy Dosas. It has been a long time, since I wanted to post this Idli recipe, as I have got many compliments for the same. Well, when I started making Idlis, it was normal idlis, semi hard, nothing much to admire and I used to envy mummy (my MIL), who would make soft Idlis that everyone would rave about. First, I thought it had to do with rice, but over the years, I have perfected the art of making Soft Idlis, and has got many praises like my Appam, Vattayappam and Poori recipes.

I have added the tips to make perfect soft Idli; follow those steps to make soft Idlis at home. It is advisable to use Idli rice as it makes the Idli tastier and softer. You steam Idlis in Idli steamer, which comes in Aluminium, Steel and plastic models. The controversies over cooking in Aluminium vessels and the arguments about whether the aluminium content absorbed is quite harmful are still under research and detailed study. But since Aluminium is a good conductor of heat, Idlis are cooked perfectly in very less time. Plastic is a strict NO and stainless steel steamers are better. Well, I leave it to your discretion to choose the vessel.

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