Method : Clean & soak rice, dhal, fenugreek separetely and sago separately for 4 hours. Grind all the ingredients into a fine paste and add salt and ferment for 12 hours in a warm place. At the time of cooking, add in the baking soda and mix well. Grease the idly moulds with oil, Pour the batter and steam for 8 to 10 minutes. Serve hot with tomato chutney. Preparation Time: 1 hour.
Cooking Time: 10 minutes.
Makes 40-50 Idlies.
This is definitely the most tastiest tiffin in Tamilnadu eventhough its ingredients are very simple. Making soft idlies is an art. There are many popular varieties in idlies-kanjipuram idli, rawa idli, kudalai idli, venthaya idli, suraikkai idli etc., etc.,. I heard about Kusbboo idli which is very soft and spongy and will be available in the roadside stalls at the national highways of Tamilnadu. But I couldn’t find its recipe. If anyone knows its recipe, kindly post here.
Ingredients: Boiled rice-4 cups Raw rice-1 cup Black gram-1 cup Fenugreek seeds-1 to 11//2sp Enough salt. Method: Soak the boiled rice and the raw rice together for 7 to 8 hours. Soak the black gram separately with fenugreek seeds. Grind the black gram first, till the batter is very soft and frothy. If you use a grinder, water should be added in the intervals little by little. The black gram will absorb the water and will be very frothy. Split black gram as well as whole black gram[urundai ulundhu] are used generally for this. But the idlies will be very spongy and soft if you use the black gram with the skin. It is a little difficult and time consuming-but the result will be the best one. Only after soaking this kind of black gram for hours its outer skin will come out. Then grind the rice very finely. Mix both batters well with enough salt by using your hand. The batter should not be very thick as well as very watery. Water should not be added the next day. Then the idlies will not be very soft. The batter should be kept in a large container so that there is enough space for the batter to rise. Allow the batter to ferment for atleast 8 hours. In the morning , mix well the batter, pour in greased idli plates and steam for 12 minutes.
TO Make Khushbu or Malligai idli..you can try this proportion
ponni puzhungal rice -3 cups urad dal-1 cup vendhayam-little(4 or 5 seeds)
soak everything seperatly for min 5 hrs.
grind urad dal for 30 mins.dont add too much water.you have to spill water frequently when it is grinding.it has to become very very soft..then only idli will be very soft.take out the grinded urad dal and put rice with vendayam and grind for 20 mins with adding water.
mix the batter adn add salt.keep it in electric oven(no need to turn it on) for 12 to 13 hrs.
b4 pouring it in the idli mould...do not over mix..then idli will become hard. iam copying this from forumhub.com/south food section. you can try . Good Luck
Kushbu idli (taken from the book Chettinad cooking by Mrs Surya Balu):
4 cups raw rice, one cup urad dhal, sago half cup, salt to taste and half teaspoon cooking soda. Soak rice and dhal for 12 hours. Soak sago separately and grind altogether to a soft batter. Fermanent it for 8 hours. Add cooking soda and mix well. Make idlies as usual.
Tip - In chettinad while grinding they will add castor oil seed. You can add few drops of castor oil or any cooking oil in the batter.
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