Tips To Make Soft Idli At Home | Gunpowder Idli Podi Recipe | Breakfast Soft & Spongy Idli Recipe

Tips To Make Soft Idli At Home | Gunpowder Idli Podi Recipe | Breakfast Soft & Spongy Idli Recipe

#softidlibatter #idlirecipe #chefajaychopra


Madurai idli

Portion size: 6-7 servings
Preparation time: 13 hrs
Cooking time: 30 mins
Calories: 182 kcal per portion

Ingredients

Parboiled rice 1½ cup
Split urad dal ½ cup
Ghee for greasing the idli mould
Ghee 2 tbsp

Chana dal 1 tbsp
Methi seeds 1 tsp
Sesame seeds ½ tbsp
Black pepper ½ tbsp
Jeera ½ tbsp
Coriander seeds ½ tbsp
Guntur chillies 9-10 pcs
Mustard seeds ½ tbsp
Curry leaves 12-15 pcs
Hing 1 tsp
Urad dal 1 tbsp
Salt 1 tbsp

Method

For Idli

Wash rice and urad dal separately. Soak them in water for 6 hours or overnight in two separate bowls.
After soaking for 6 hours, transfer it to a mixer jar and make a paste of them. Grind soaked rice and urad dal separately.
Rice should be a little coarsely grinded and urad dal should be grinded to a smooth texture. Add water as required while grinding.
Once grinded, mix it in a bowl. Keep this mixture aside for 6 hours.
After the fermentation process, add salt and sugar to the batter.
Heat the idli steamer, apply a thin coat of ghee on idli moulds.
Pour batter into the moulds, and steam them for 8-10 mins on medium high flame.
Remove it from the steamer and set aside to cool it a little bit.
Apply ghee, pour podi powder on it and serve it on a plate.

For Podi Powder

Heat a pan, add chana dal, urad dal and roast them.
Then add jeera, coriander seeds, methi seeds, mustard seeds, black pepper, guntur chillies, sesame seeds and curry leaves.
Dry roast them for a while.
Later add hing, salt and mix them.
Transfer it to a mixer jar, and make a fine powder of it.



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