How to make super soft coconut Idly from the state of Karnataka?
Yes, it is from malnad-shivmogga district. coconut is very liberally used in these places. they make very soft and tasty Idly using coconut.
Normally, when you make Idly, you have to soak dal and rice, grind, and allow them to ferment for 8-10 hours. after fermentation, you can make IDLY.
But today we will see a different, time-saving, yet delicious- method to make super soft coconut IDLY, both plain and spicy.
Super soft coconut Idly from MALNAD is made as an instant IDLY, as it requires 2-3 hours for the maximum. no fermentation is required so can be planned on short notice. Ingredients you need are very few and readily available as thick poha, Idly sooji, coconut scrapings, curds, and salt.
INGREDIENTS FOR PLAIN COCONUT IDLY:-
Table of Contents
- 1 cup of thick poha or beaten rice
- 1 and 1/2 cups of Idly sooji -(made from parboiled rice)
- 1 cup of grated coconut-fresh
- 1/2 cup of curds.
- 1 teaspoon of table salt.
INGREDIENTS FOR SUPER SOFT MASALA COCONUT IDLY
- 1-2 teaspoons of the oil for smearing the Idly molds
- Plain idly batter that you made for coconut idly
- 1/4 cup of chana dal- soaked for 1 hour
- 1 teaspoon of finely chopped fresh ginger
- 1 teaspoon of freshly chopped green chilies
- 1 teaspoon of freshly chopped curry leaves
- 2 tablespoons of freshly chopped coriander leaves or
- 2 tablespoons of dill leaves
- 1/2 teaspoon of salt
- 1 teaspoon of cumin seeds -optional
Preparations needed for making the batter of Idly:-
SOAKING THE INGREDIENTS:-
- Take the measured quantity of thick poha wash them 3-4 times in a mixing bowl and soak it with a 1-inch layer of water on it.
- In the same way, wash and soak the Idly Rawa in water not less than 3 times to make the Idlis white.
- soak both of them for at least 1 hour.
- grate 1/2 coconut, big size, and keep it ready. Try to avoid the black outer portion of the coconut.
GRINDING THE IDLY BATTER:-
- Take a mixer grinder and add soaked poha.
- Also, add coconut and curds to the jar and grind finely.
- No need to add soaked IDLY SOOJI to the grinder and grind.
- Instead of that, you need to squeeze the extra water out by squeezing it in between your fists. Add directly to the batter.
- Mix salt into the batter combine them nicely and cover and keep for at least 2-3 hours to make soft IDLY.
STEAMING OF THE COCONUT IDLY:-
- Now take the idly steaming vessel and put 2 glasses of water into it. Let it boil on low flame.
- Meanwhile, take the Idly molds or plates with idly-shaped grooves which are available in different shapes and sizes as small button idly. bite-sized Idly, round, triangle, and square-shaped molds.
- Smear some oil or ghee with the help of a brush or with your fingers.
this is done to get the perfect shaped idly after cooking without breaking them.
- keep the idly plate- stand in the steaming vessel and cover and steam at medium flame for about 10-12 minutes.
- Idly will be ready, Cool a little remove it on a serving plate with a sharp spoon and serve hot with the chutney of your choice.
- links for a few chutneys are given below.
https://padmas-navaruchi.in/coconut-green-chutney/
https://padmas-navaruchi.in/red-onion-chutney/
https://padmas-navaruchi.in/ground-nut-chutney/
serve fresh and hot idly with the chutney of your choice.
FOR MAKING SPICY IDLIS:-
- Add chana dal which is washed and soaked in water for 1 hour, and also add the chopped green chilies, ginger, curry leaves, coriander leaves, and salt to the batter that you had made earlier.
- combine all of them and keep them aside.
- Steam the spicy idly in the same way as plain idly.
- serve hot with the chutney of your choice.
A VERY YUMMY, HEALTHY, SUPER SOFT SPICY IDLY IS READY TO RELISH.
Notes: Make a thick batter of idly and add only very little water while grinding as the idly Rawa is already soaked and will not absorb moisture anymore.
if not taken hot store it in the casserole to keep it hot.
Leave a Reply