Malligai Poo Idli (No Fail, Soft Idli)
As the name suggests, this idli is sooo soft because of the little variations we are doing to the original Idli recipe. Even if you grind Idli batter in a Mixi, this idli will be very soft.. Here i am including tips for getting softer idlis.
- Adding Fenugreek seeds (Vendhayam) really soften the idli.
- Grind Urad Dal separately, regardless of its quantity.
- If you are in cold country, For fermenting heat the empty oven to 180 degree Celsius for 15 minutes.. Switch off the oven and place the idli batter bowl in the heated oven for fermenting. Take it out after 8 hours. Idli batter would have fermented then.
- Even if the batter didn't ferment yet, you can add 1/2 cup of curd. And use the batter after an hour.
Here is the recipe for Malligai Poo Idli..
Ingredients: (Makes 16 idlis)
Idli Rice - 3 cup
Urad Dal - 1 cup
Cooked Rice - 1/2 cup
Puffed Rice(pori) - 1/2 cup
FenuGreek Seeds(vendhayam) - 1tsp
Salt - As required
Procedure:
- Soak Idli rice and fenugreek seeds for atleast 3 - 4 hours. Soak Urad dal separately.
- When you are about to grind urad dal, soak cooked rice and puffed rice together.
- Grind urad dal separately and take it out in a bowl. Grind Idli rice, fenugreek seeds, Cooked rice and puffed rice together.
- Add enough salt and mix both rice batter and urad dal batter well.
- Let it ferment for 6-8 hours.
- Grease the idli plates.. Pour in batter and cook idli.
- Serve it with sambar and Chutney Of Your Choice...
- I am serving it with Hotel Sambar and Coconut Chutney
