Soft spongy Idlis

By Aayushi Manish  |  30th Jan 2016  |  
4.6 from 2 reviews Rate It!
  • Photo of Soft spongy Idlis by Aayushi Manish at BetterButter
Soft spongy Idlisby Aayushi Manish
  • Prep Time

    4

    Hours
  • Cook Time

    10

    Hours
  • Serves

    4

    People

253

2

Video for key ingredients

    About Soft spongy Idlis Recipe

    Tasty breakfast make around 30 pieces

    Soft spongy Idlis, a succulent delicacy which is famous all over the world. Soft spongy Idlis is one dish which makes its accompaniments tastier. With the overflow of flavours, Soft spongy Idlis has always been everyone's favourite. This recipe by Aayushi Manish is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Soft spongy Idlis, just the perfect situation when you realise that you need to know how to make the perfect Soft spongy Idlis. So, at that time you can try out this delicious recipe by Aayushi Manish. The recipe of Soft spongy Idlisis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Soft spongy Idlis is 600 minute. This recipe of Soft spongy Idlis is perfect to serve 4. Soft spongy Idlis is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

    Soft spongy Idlis

    Ingredients to make Soft spongy Idlis

    • Idly rice 2 cup
    • Thick poha 1/3 cup
    • urad dal 1/2 cup
    • Fengureek seeds 1 tbsp
    • salt to taste

    How to make Soft spongy Idlis

    1. Wash and soak rice, poha together. Also wash and soak urad dal, fengureek seeds for minimum of 4 hours. Grind separately and mix together in a bowl using hand.
    2. Add salt and cover. Let it ferment overnight.
    3. Steam idlis in asteamer and serve with sambar and chutney.

    Reviews for Soft spongy Idlis (2)

    Sarmistha Purkayastha3 years ago

    Reply

    Sangeeta Bisht4 years ago

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