Soft tasty Idlis

Idli-Sambar is the best South Indian breakfast anyone can have. It is so much loved all around the world. It is so light and hence get digested quickly. Sambar is the best curry which compliments yummy idlies. Let's see how we can make some soft and puffy idlis here.

In the last post we learnt how to make the Idli batter. Now we will learn here how to make use of it.

Ingredients:

Idli/ Dosa batter with salt added
Idli making vessel (Idli maker) (Idli thattu)
Edible oil

Preparation:

Mix the idli batter well.
Fill the base of Idli maker with water till the water mark and then keep the idli stands.
Pour one drop of edible oil into each idli compartment and spread it well.
Fill each idli compartment with the batter and then close it with the lid and keep it for steaming.
Let it be in stove for 10 mins in high flame.
After 10 mins, switch off the gas stove and let it remain closed for 5-10 mins.
Now take the idli stands out and let it cool down for 5 mins. It will be easier to take out idlis once it cools down.
Now you can take out the idlis from the individual compartments and transfer it to a casserole so that it remains hot.

We can give a twist to these idlis by adding some garnishing. Let's do a 'tadka' now.

What you need:

A small 'tadka' pan
Edible oil
Mustard seeds
Curry leaves
Dried red chillies

What to do now:

Heat the tadka pan in high flame and once it becomes hot add 4 tspns of oil.
Once the oil is hot, add mustard seeds to it and wait till it crackles.
Now add the curry leaves and dried red chillies.
Wait for 1 minute and switch off the stove.

'Tadka' is ready now.

Twist in the tale!

Take the idlis in a serving plate.
We can get 'idli podi' which is the spicy powder available in grocery shops.This powder along with gingly oil is usually taken with idli if sambar is not available.
Take this powder and sprinkle on top of the idlis.
Now pour the tadka mix to the idlis.
Add coriander leaves for garnishing.

Beautiful idlis are ready to grab!

Picture time ->