KHUSHBOO IDLI

 

Hi all, today I am going to share the recipe of making Khushboo Idli. Khushboo idli is a very popular variety of Idli that is common in South India. The Khushboo idlis are more softer and white than the regular idlis. The main ingredient in this idli is Sago/Sabudana or Tapioca Pearls.

So, let's move on to the recipe of making Khushboo idlis at home. Try to use Idli rice for this recipe along with some soda to get soft and fluffy idlis. Idlis made using other rice might not taste as soft as the ones made using Idli rice.

Ingredients

4 cups Idli rice
1 cup Urad dal
1/2 cup Sabudana/ Tapioca pearls
1 tsp fenugreek seeds
Salt to taste
Soda as needed

oil for greasing the Idli moulds

water

Method

• Wash and soak idli rice along with fenugreek seeds in sufficient water for at least 8 hours.
• In another vessel, wash and soak urad dal and Tapioca pearls for 8 hours. 
• I usually soak these ingredients in water overnight and grind it the next day.
• First grind the rice in a mixer jar along with some cold water to a smooth paste and transfer to a large vessel. You can grind it in 2 or 3 batches. Make sure to not add too much water.
• Next grind the urad dal with cold water and transfer this to the vessel.
• Mix both the batters well with your hands and close a lid.
• Set aside for the batter to ferment. It may take 8 to 10 hours.
• By this time, the batter would double in size.
• Then gently mix the batter with a ladle and transfer the idli batter to small air tight containers and refrigerate.
• To make idlis for breakfast, keep the batter outside the refrigerator at least 1 hour before cooking.
• To make 16 idlis, take approximately 8 ladles of the batter in a bowl, add 1/2 tsp salt (or to taste) and 1/4 tsp cooking soda (or as needed) along with 1 or 2 tbsp water and mix well.
• Take the idli mould, grease it will oil and pour the idli batter in all the holes.
• While we are filling the idli moulds, we can place the idli steamer with a glass of water in flame and bring the water to a boil.
• Now carefully place the idli stand inside the steamer and close the lid of the steamer.
• Steam for 12 to 15 minutes and then switch off the gas.
• Wait for a couple of minutes and then open the lid.
• Take out the idli stand, and allow the stand to cool down a bit.
• Using a spoon dipped in water, carefully remove the idlis and transfer to a serving dish.
• Serve Khushboo idlis hot with Groundnut Chutney, Red chutney and Sambar.

I am participating Blogchatter's A to Z challenge and today's alphabet is K. Stay tuned for another recipe coming tomorrow starting with the letter L.