10-Hour Super Soft Idlis

Hello friends. Here I am with a tasty recipe of 10-hour super soft fluffy idlis. These authentic tasty idlis will melt in your mouth.

Do try this at home. I have given the recipes of chutneys which I make along with the same. Here you go . . .

Ingredients :

1 Cup Raw rice

1/4 Cup Udid dal

1/2 Cup Curd

1 Lemon

1 Tbsp Eno fruit salt (Regular)

Water, Salt, Oil/ Butter as needed

Salt as needed

Two Medium Onions (Chopped)

One Medium Tomato (Chopped)

Three Green Chillies (Chopped)

Method :

If you wish to eat idlis at 5 pm, soak the grains at 7 am in the morning.

(Tip: Grinding grains coarsely before soaking them minimizes the time for grinding them to paste later.)

Soak the raw rice and udid dal in water after washing them thrice.
Keep them for 4 hours.
After 4 hours, grind each of them separately to a fine paste. The consistency of the batter should be the same as when we normally make idli.
Then mix the two in a large bowl. Add curd. Squeeze one lemon’s juice in it.
If the curd is sour, then add half the lemon juice only.

Add salt as required. Mix very well for about 5 minutes and keep the bowl aside covered with a lid. You can even make this batter in a big tin with top.

After 6 hours the batter is ready for making soft idlis. Take desired quantity needed in a container and add eno to it. For approximately two cups of batter, one teaspoon eno is enough.

Keep the water

for boiling in your steamer. I use the Tennyson Idli maker which I purchased from Amazon.

Take the idli moulds and grease them with oil, so that the idlis come out from the mould quickly. I have started using silicon moulds for idlis. They really help in removing the idli clean and full.

Now pour the batter into each mould and place them in the steamer. Close the lid and allow the idlis to cook for about 15 minutes. Do not open the lid in between.

After 15 minutes, remove the mould trays and allow to cool for 5 minutes. Take water in a small bowl. Dip a spoon in it and gently remove the idlis one by one.

Store the idlis in a steel or glass container. Relish the 10-hour super soft idlis with green or white chutney.

You can refrigerate the batter and use up to 4 days. Whenever you need the batter just add eno to it and follow the same steps as above.

Chutney :

Green Coconut chutney

Ingredients :

1 Cup Grated coconut

1/2 Tsp Jeera

1 to 2 Green chillies

1/2 Inch ginger

8 to 10 Roasted chana

Coriander leaves

Half lemon

Salt as needed

For tempering,
Two Dry red chillies

1 Tsp Mustard seeds

Few Curry leaves(7 to 8)

Method :

Take all ingredients in a mixer container and grind. Transfer the mixture to a bowl. Temper it with oil, mustard seeds, dry red chillies and curry leaves.

White Coconut chutney

1 Cup Grated coconut

1 to 2 Green chillies

1/2 Tsp Jeera

8 to 10 Roasted chana

1/2 Inch ginger

Half lemon

Salt as needed

Water as needed

For tempering,
Two Dry red chillies

1 Tsp Mustard seeds

Few Curry leaves(7 to 8)

Method :

Take all ingredients in a mixer container and grind. Transfer the mixture to a bowl. Temper it with oil, mustard seeds, dry red chillies and curry leaves.

Leave a comment if you enjoyed this 10-hour super soft idlis and chutney treat. Do subscribe if you enjoyed this recipe of 10-hour super soft idlis, do check the recipe of 10-hour cart style dosas here 👇

https://pieces-of-life.com/2021/06/11/cart-style-crispy-dosas/