It’s my own developed technique for making nice idli. I derived this recipe from one recipe of Vanitha Magazine a few time back, and it proved to be successful. I slightly changed the proportion of its ingredients. I made it soon after my marriage, and managed to impress many relatives and friends as well. My father-in-law adores my idlis a lot, if I use this technique to prepare idli.
Ingredients for soft dosa and idli:
1. Urud daal (whole) – 1 cup
2. Raw rice (Pachari) – 1.5 cup
3. Idli rice – ½ cup
4. Fenugreek powder – ½ to 1 tsp
5. Cooked rice – 1 or 2 tablespoon
6. Salt and water – As required
Method of preparation of soft idli/dosa:
1. Take a pressure cooker and fill it with 1.5 – 2 glass of water.
2. Take a closed steel container, enough to fill 2 cups of rice.
3. Fill the container with rice, and tightly close it with the lid. It should be noted, the inner side of the container should be fully dried, without traces of moisture.
4. Place this container inside the cooker. The water should not enter inside the container while cooking.
5. Put the pressure cooker in flame, and wait till first whistle.
6. Soon after the first whistle, put the flame to sim position and cook it for 3-4 minutes.
7. Put the flame off and allow it to cool.
8. Soak the rice in luke warm water. For the first time you are using this recipe, it’s a better idea to soak the rice in cold water as usual.
9. Soak the rice for 5-6 hours before grinding. Soak urud daal just one hour or 80 minutes before grinding for this method. It’s enough.
10. Grind Urud daal first, followed by rice, along with cooked rice.
11. You can also add green chillies, curry leaves, coriander leaves and ginger as per preference, if you want to add extra flavour.
12. Allow the batter to ferment and make soft idlis and dosas the following day.
I assure you, you will get soft idlis enough to recommend others this method of preparation. Please don’t stir the batter too hard and allow bubbles to escape. It can spoil your whole efforts.