Here you can seize one of the ultimate favored evergreen South Indian Fluffy Idly. Before going to master let me tell you some uncanny facts about idly.
The true meaning of the idly is (ittu+avi-put +boil) in the Tamil language, but later it trimmed into idly.
Even though it is famous in south India still the origin of the Idly is a surprisingly puzzling thing. because still people claiming the origin of this good from Indonesia and some other groups demanding this from Karnataka and some from Tamilnadu.
Anyhow now the dish plays a major rule amongst the rest of the dishes in South India.like its origin, the preparation method also a tricky one.
When you blend the ingredients properly with the correct proportion and time then you will get a soft, fluffy and white idly. Don’t worry it is not as difficult as you think. once you give little attention you will master it.
Wash and soak in the fuse of (idly rice + raw rice), (black gram + fenugreek seeds) for a minimum of 5 hours.
Grind the black gram thoroughly fine smooth and rice a bit coarse stage.
Mix the blends together with salt. (while mixing use hand instead of scoop otherwise, the fermentation will not occur properly).
Keep it aside for overnight. if it is daylight, keep it for 8-10 hours. (this process fully depends on temperature. if keep overtime, it will give a sour taste.to avoid that just check whether the flour is upraised half of the original one or not. if it is that’s enough for fermentation and preserve it in the refrigerator.it will be good for 5-6 days.)
Preheat idly boiler with water. Apply oil/Ghee, or use wet cotton cloths on top of the idly plate. Blend and pour the batter on idly plate.
Cover the lid and cook 10-15 minutes. once it finished let it cool for 2 minutes. (just press the idly if it sticky means allow it to boil some more time).
That’s it your South Indian style fluffy Idly is ready to serve. enjoy this with sambar, chutney, and kuruma.
Download Fluffy Idly Recipe Card
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