South Indian Style Idli Recipe: Idli, a South Indian specialty, is a favorite breakfast dish across the country. Its light and soft texture makes it beneficial for people of all ages. This is why many celebrities also enjoy it for breakfast. Especially, idlis made using the traditional South Indian method have a unique flavor. It's not only delicious but also healthy, as it doesn't use oil.

Idlis are quite delicious in the market, but when we prepare them at home, their taste changes completely. Often, it turns out to be quite firm. In such a situation, this article is useful for you. Here, we will tell you the correct method of making idlis traditionally, so that you can also prepare the perfect South Indian-style soft idli at home.

Ingredients for Idli
Rice – 2 cups
Urad dal – 1 cup
Water – as needed
Salt – to taste

Method

To make idlis, first soak the rice and urad dal for 4-5 hours and then grind them separately in the morning. Transfer the ground mixture to a large bowl and ferment for 8-10 hours or overnight.

By morning, it will ferment. Lightly oil the idli stand, pour the batter into it, and steam for 10-15 minutes. The delicious idli is ready. Serve hot with sambar and coconut chutney.

Keep these things in mind.

When making idlis, keep in mind that the correct ratio of rice and urad dal (2:1 or 3:1) is essential. Also, keep in mind that only good-quality rice and lentils produce soft idlis.

Also, soak the rice and lentils for at least 4-6 hours. Grind the lentils very finely to make the idlis light. If the lentils are not soaked properly, they will not swell, making the idlis unpalatable.

Ferment this mixture in a warm place for 8–10 hours or overnight. Proper fermentation produces soft and slightly sour idlis.

The idli batter should neither be too thin nor too thick. A thick batter will make the idlis heavy, while a thin batter will spread.

PC Social Media