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Idli, a popular South Indian breakfast dish, is known for its soft, fluffy texture and subtle flavor. It’s not only delicious but also nutritious and easy to digest. The traditional method of making idli involves a long process of soaking, grinding, and fermenting rice and urad dal. However, with MB Idli Rawa, you can simplify the process without compromising on taste and texture. Here’s a step-by-step guide to making perfect idlis using MB Idli Rawa.

Ingredients

• 2 cups MB Idli Rawa
• 1 cup urad dal (split black gram)
• 1 teaspoon fenugreek seeds (optional)
• Salt to taste
• Water, as needed
• Oil or ghee, for greasing the idli molds

Instructions

Step 1: Soaking

1. Soak the Urad Dal: Wash the urad dal thoroughly until the water runs clear. Soak it in enough water for at least 4-6 hours or overnight. Adding fenugreek seeds to the dal while soaking can enhance fermentation and improve the texture of the idlis.
2. Soak the Idli Rawa: About 30 minutes before you are ready to grind the dal, wash the MB Idli Rawa thoroughly. Drain and soak it in enough water.

Step 2: Grinding

1. Grind the Urad Dal: Drain the water from the urad dal and fenugreek seeds. In a wet grinder or a powerful blender, grind the dal with a little water to make a smooth and fluffy batter. The batter should be light and airy.
2. Combine with Idli Rawa: Drain the water from the soaked idli rawa. Mix the rawa with the urad dal batter. Add water as needed to achieve a thick but pourable consistency.
3. Add Salt: Add salt to taste and mix well.

Step 3: Fermentation

1. Ferment the Batter: Transfer the batter to a large bowl, as it will expand during fermentation. Cover it loosely with a lid or cloth and keep it in a warm place for 8-12 hours or overnight. The batter should double in volume and become bubbly.

Step 4: Steaming the Idlis

1. Prepare the Idli Steamer: Grease the idli molds with a little oil or ghee to prevent sticking.
2. Pour the Batter: After fermentation, gently stir the batter. Pour the batter into the idli molds, filling each mold about three-fourths full to allow room for the idlis to rise.
3. Steam the Idlis: Fill the steamer or pressure cooker with enough water to create steam. Place the idli molds in the steamer, cover, and steam for 10-12 minutes. If using a pressure cooker, do not use the whistle.
4. Check for Doneness: Insert a toothpick or a knife into one of the idlis. If it comes out clean, the idlis are done. Remove the molds from the steamer and let them cool for a few minutes.
5. Demold the Idlis: Use a spoon or a knife to gently remove the idlis from the molds.

Step 5: Serving

Serve the idlis hot with coconut chutney, sambar, or your favorite chutney. They can also be enjoyed with a drizzle of ghee or a sprinkle of podi (spiced powder).

Tips for Perfect Idlis

• Fermentation: Proper fermentation is key to soft and fluffy idlis. If you live in a cold climate, you can place the batter in a warm oven (preheat the oven at the lowest temperature for a few minutes, then turn it off) or use the yogurt setting on an Instant Pot.
• Consistency: The batter should be of a thick, pourable consistency. If it’s too thick, the idlis will be dense. If it’s too thin, they will be flat and sticky.
• Water Quality: Use filtered water for soaking, grinding, and fermenting. Chlorinated water can inhibit fermentation.

Making idlis using MB Idli Rawa is a convenient and effective way to enjoy this traditional dish with less effort and time. Follow these steps, and you’ll have delicious, fluffy idlis ready to serve and enjoy!