The safest and favorite breakfast item of Tamil people is Idli and it can be described with so many adjectives like soft, fluffy, spongy and White Idlis. Though it is a very common breakfast item there are certain tips to be followed to get perfect idlis. Follow these Smart Samayal Tips and get Perfect Spongy Idlis...
The rice used for idli batter should be Parbboiled Idli rice and the Whole Urad dhal of good quality. Don't use old stock of Urad dhal.
The proportion of rice and Urad dhal is 4:1 and soak them separately. It is always better to soak them atleast for 4 to 5 hours.
Wash them thrice or four times well with water and soak them in good water and need not wash them before grinding.
Always use wet grinder for grinding and not mixie. While grinding in mixie the batter becomes hot and makes the idlis hard.
First grind the Urad dhal with water till it becomes fluffy. Add water in between then and there while grinding and grind urad dhal atleast for 40 minutes. The batter becomes cool when it comes to correct consisitency and texture.
Then grind the rice with water. Dont add too much of water. It should be thick and at the same time soft and fine.
Always use crystal salt and mix both the batter with hand in a bigger vessel well by adding salt.
The vessel should have the batter only to half of its height having space for the batter to fement. After 8 hours make idlis or refrigerate it.
Before making idlis bring the water to boiling level and the keep the idli plates into the pan.
Very important point is don't mix fermented the batter well before making idlis. My grandma always says that the upper portion is ideal for idlis and the bottom most for dosas.
Note: If you are making idlis with lesser measurement grind rice and urad dhal together to fine smooth batter, but increase a fistful of urad dhal.