Murugan Idli is a popular shop in Chennai. It is one of those small eateries. Neat and clean. That serves the most delicious food. Idlis are soft and fluffy, their sweet pongal is out of the world, the adai is made with shallots!! And so when I chanced upon the Murugan Idli kadai recipe at Edible Garden, I was ready to to experiment. And the results were good! The proportion of rice to dal was not different from the recipe I follow, but I have never added cooked rice or methi.
Idli rice / Idli rava - 2 measure
Urad dal - 1 measure
Methi/Fenugreek seeds - 1/4 tsp
Cooked rice - a handful
Salt to taste
Soak the rice for about 4-6 hours and similarly soak the dal and methi seeds in a separate vessel
Grind the dal and methi seeds to a smooth paste.
Grind the rice. When half way through add the cooked rice and salt.
Make this a smooth paste too.
Mix the dal and rice batter together - the batter should be thicker than a dosa batter
Keep in a warm place and allow to ferment overnight.
You will find a bubble filled batter the next day
And fill in idli containers and steam for about 7-8 minutes
Un-mould and enjoy soft home-made Murugan Idli
Have the usual accompaniments of chutney, sambar and podi.
Thank you Nags.