Butter Idli | How to make Butter Idli

By Shyamala Kumar  |  7th Aug 2016  |  
4.0 from 2 reviews Rate It!
  • Butter Idli, How to make Butter Idli
  • Prep Time

    16

    Hours
  • Cook Time

    7

    mins
  • Serves

    10

    People

68

2





About Butter Idli Recipe

As the name suggests, ‘Butter Idli’ is flavourful, fluffier and extra soft than the usual idli. The interesting twist in the recipe is using butter in place of urad dal that takes the taste and texture of idli one step higher.

Butter Idli, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Butter Idli is just mouth-watering. This amazing recipe is provided by Shyamala Kumar. Be it kids or adults, no one can resist this delicious dish. How to make Butter Idli is a question which arises in people's mind quite often. So, this simple step by step Butter Idli recipe by Shyamala Kumar. Butter Idli can even be tried by beginners. A few secret ingredients in Butter Idli just makes it the way it is served in restaurants. Butter Idli can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Butter Idli.

Butter Idli

Ingredients to make Butter Idli

  • Idli rice- 3 cups
  • Poha- 2 cups
  • butter- 3\4 cup
  • methi Seeds- 2 tbspn
  • curd- 1\2 cup
  • salt to taste

How to make Butter Idli

  1. Soak idli rice and methi seeds separately for 4-5 hrs. Soak poha for just 1\2 hr before you start grinding the batter.
  2. Batter ground in the wet grinder yields good quantity and also the idli comes out fluffier. However, you can opt for mixer grinder also but take care not to run it continuously for a longer time while grinding.
  3. If the jar gets heated up, the batter inside gets cooked up slightly that completely alters the process of making soft fluffy idly.
  4. First grind the soaked methi into a smooth paste with little amount of water. To that add soaked rice, poha and grind it into a fine batter. The consistency of the batter should be medium, neither too thin nor too thick.
  5. Add butter, curd, salt to the batter and grind it for a minute. Once the butter gets incorporated well with the batter, switch off the grinder. Transfer the batter into a large container that has enough space to contain the fermented batter
  6. Keep it covered on the kitchen top or any warm place for 10-12 hrs for fermentation.
  7. Once the batter is fermented, mix well and prepare idli by steaming it for 7-8 mins. Serve hot with any spicy or tangy chutney of your choice.

My Tip:

If the batter is not fermented properly due to cold weather, add 1\2 tsp of eno fruit salt to 2 cups of batter and prepare idli.

Reviews for Butter Idli (2)

Sukhmani Bedia year ago

utterly bitterly delicious :)
Reply

Ayesha Kumara year ago

Nice and buttery idlis, sounds so good :)
Reply