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.
Ingredients:
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
Gently mix.
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.
Looks soft and yummy,healthy breakfast.
ReplyDeleteidli looked so soft..want to have some now:)
ReplyDeletei hate idli but wanna try this soft idli..
ReplyDeleteI never liked idli till I got married and realised how easy it is to make it for breakfast!
Deletewow..super soft idlis!!
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soft n fluffy idlis..!
ReplyDeletethis is how we do it too! Murugan idli is so famous but i like their dosa more though :D
ReplyDeleteyes their adai with shallots and their sweet pongal.
DeleteWonderfull and spongy idlys very usefull tips
ReplyDeleteInteresting....n useful
ReplyDeleteI too love the Murugan kadai Idlis... Urs have come out perfectly
ReplyDeleteHi Radha thanx for visiting n trying my recipe..I am an idli fan.looks soft indeed..
ReplyDeletewill be back for more!
Deletesoft and yummy idli.i never add fenugreek while making idli
ReplyDeleteDelicious looking Idli.
ReplyDeleteVery soft idlis, shud try out this proportion..
ReplyDeleteSuper soft and spongy idlis looks wonderful.
ReplyDeleteSo soft n spongy idlis.
ReplyDeleteyour idlis looks really tempting. I am salivating here.
ReplyDeleteIdli looks so moist and wonderful
ReplyDeleteSoft idli Radha,like to have a bite just like that.
ReplyDeleteIdly looks super spongy. My MIL usually include a handful of soaked poha instead of cooked rice. this is very new to me..
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I should try with poha too.
DeleteIdlis look soft and pillowy...got an award for you at my blog :)cheers
ReplyDeletethank you :-)
DeleteMmmm...Am craving now...awesome recipe
ReplyDeleteTasty Appetite
Its been ages since I had nice and fresh Idli...yours are making my mouth water...about your Pad Thai comment in my blog, yes I do think they sneak in Fish Sauce into everything...the way we Indians think vegetarian, the rest of the world seems to disagree :-) That said I have read somewhere that Fish sauce can be replaced with two parts soya sauce and one part vinegar...did you try it like that?
ReplyDeleteNo I didn't. And having turned vegetarian, I know the taste/flavour of non vegetarian cannot be replicated with substitutes!
DeleteNice soft and fluffy idlis!
ReplyDeleteIdlies in Tamil; nadu are not made with idly rawa, they are made with idly rice.In my recent visit to madurai, the hometown for MIK< the person incharge told me abt the special puzhungal arisi, they buy for their super soft idlies
ReplyDelete