Indulge in the delightful experience of South Indian cuisine with our recipe for unbelievably soft and spongy idlis, perfectly paired with a tangy and flavorful sambar. Idlis, a staple breakfast across South India, are renowned for their fluffy texture and mild taste, making them a versatile and healthy start to the day. This recipe unlocks the secret to achieving that perfect, melt-in-your-mouth consistency, ensuring every bite is a cloud of deliciousness. We'll guide you through creating a batter that's both simple and effective, resulting in idlis that are light, airy, and utterly irresistible.
Beyond the fluffy idlis themselves lies the rich, aromatic sambar. This vibrant lentil-based stew perfectly complements the mildness of the idlis, creating a harmonious balance of flavors and textures. Ready to transform your breakfast routine? Let's dive into the step-by-step process to create these delectable South Indian delights.
Tools Needed
- bowls
- grinding jar
- cooker
- pan
- idli mould
- idli steamer
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Idli Batter
- Wash and soak rice, urad dal, and fenugreek seeds for 5-6 hours.
- Wash and soak poha and sabudana separately for 5-6 hours.
- Grind soaked rice, urad dal, and fenugreek seeds into a smooth batter, adding water as needed. Ensure no roughness remains.
- Grind poha and sabudana separately.
- Combine all batters and beat vigorously for 8-10 minutes by hand. This is crucial for soft idlis.
- Cover the batter and let it ferment overnight (10-12 hours).
- Add a little salt to the fermented batter and mix gently.
Step 2. Cook the Idlis
- Grease the idli mould with oil and fill each compartment halfway with batter.
- Steam the idlis in a preheated idli steamer for 10-15 minutes on high flame.
- Let the idlis cool slightly before demolding. If needed, soak the mould briefly in hot water to facilitate easy removal.
Step 3. Prepare the Sambar
- Wash and pressure cook moong dal with gourd and other vegetables (optional), adding water, turmeric, and salt.
- Heat oil, add mustard seeds, coriander seeds, fenugreek seeds, asafoetida, and curry leaves. Fry briefly.
- Add finely chopped onion and green chilies (optional) to the sambar masala and sauté until softened.
- Add chopped tomatoes to the sambar masala and cook until soft. Add salt and turmeric powder.
- Once the dal is cooked, combine it with the sambar masala and tomatoes. Adjust consistency with hot water.
- Add sambar masala and tamarind water; simmer until boiling.
Step 4. Serve
- Serve hot idlis with sambar, chutney, and optional toppings (e.g., roasted cumin, chaat masala, black salt).
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Use Arwa rice for best results.
- Adding fenugreek seeds helps with fermentation.
- Do not over-wash the rice, dal, poha, and sabudana after soaking.
- Don't add too much water while grinding; the batter shouldn't be too runny.
- Do not skip the step of beating the batter vigorously by hand.
- Don't add salt to the batter when storing it in the refrigerator. It will get sour quickly.
- Don't overcook the sambar.
Nutrition
- N/A
FAQs
1. Why are my idlis hard and not spongy?
This usually happens due to over-fermenting the batter, using too much rice, or not steaming them long enough. Ensure your batter is fermented just right, use the correct rice-to-urad dal ratio, and steam until they are firm to the touch.
2. How can I make my sambar thicker?
If your sambar is too thin, simmer it uncovered for a longer time to allow the excess water to evaporate. You can also add a little bit of rice flour or lentil flour as a thickening agent.
Enjoy your perfectly fluffy idlis and flavorful sambar! This classic South Indian breakfast is sure to become a new family favorite, offering a healthy and delicious start to your day. Now go forth and impress your friends and family with your newfound idli-making expertise!