Soft and pluffier Idlies with coconut chutney is a great combination and perfect for breakfast.Being a South indian idli is one of my staple breakfast.Sometimes even an expert cook cannot make perfect idlies.I have written almost 10 to 15 different types of measurements for idlies in my cookbook.But,this is a No-risk idli recipe,which one can try blindly and still yield perfect results.Infact batter is so versatile,even yummy dosa's can be prepared with the same batter..
4 Cups Idli rice(it is called salem rice)
1 Cup Round Urad dal
1 Cup(levelled) poha
2 Tbsp Dahi
1 handful of cooked rice(optional)
pinch of soda bicarb(optional)
Soak rice,poha and urad dal for 4-5 hrs.
Gring urad dal to a smooth paste and remove the batter, now grind rice and poha together to a very smooth batter by adding dahi,cooked rice and required water.combine both the mixtures,add enough salt and mix everything properly and let it ferment overnight or for 8-9 hrs.
Add cooking soda (mixed with 1 spoon of water) and mix thoroughly.
Steam the idlis for 12-15 mins.
Serve hot with Coconut Chutney and sambar.