Idly is one of the popular dish from South India. We can make many varieties of idlies . Khushboo Idly is very soft and fluffy in texture. This Idly is slightly different from our normal Idly. We are adding one extra ingredient for making this Idly. Let us see how to make this soft Idly.
Preparation time approx 15 minutes.
Soaking time 7 to 8 hours.
Fermenting time over night.
- 4 cups of Idly rice. ( do not use any other rice )
- 1 cup of white whole urad daal.
- 1/2 cup of Sabudhana or Sago or javarisi.( do not use nylon sago)
- salt to taste.
Wash and soak the rice for at least 7 hours.
Soak urad daal 4 to 5 hours separately.
Soak sago or sabudhana . Add water just above the sago for 7 hours .
Grind the rice separately. ( i used my wet grinder to make the batter. If you are using mixer grinder use cold water to grind)Take out the rice once done. Then grind urad daal and sago adding water little by little. Mix both the batter with hands adding salt. .
Ferment this over night. It will raise up.
Boil 3 cups of water in Idly cooker.
Grease the Idly moulds and pour idly batter and keep aside.
Once the water is boiled in Idly cooker keep the Idly plate inside the cooker and close it with a lid. Steam cook for 12 to 15 minutes. Insert a stick or pin inside idly. If it comes out neatly your Idly is ready .
Take out the Idly plates.
Keep this for a minute. Now remove the idlies from the mould and serve hot Idly with sambar and chutney.