#Healthy #Idly #Fusion #Steamed
As the name suggests, ‘Butter Idly’ is flavourful, fluffier and softer than the usual idly. The interesting twist in the recipe is using butter in place of urad dal that takes the taste and texture of idly one step higher.
Though the debate on the goodness of butter is on over many decades, I always believe that moderate usage of butter on a daily basis adds on to the health quotient while considerably enhancing the taste of the recipes.
How to make Butter Idly?
Here is the simple idly recipe with butter that makes you indulge in spongy, jasmine-like white idly.
- Idly Rice – 3 cups
- Poha – 2 cups
- Butter – 3/4 cup
- Methi Seeds – 2 tbsp
- Curd – 1/2 cup
- Salt to taste
- Soak idly rice and methi seeds separately for 4 – 5 hrs.
- Soak poha for just 12 hr before you start grinding the batter.
- First grind the soaked methi into a smooth paste with little amount of water.
- To that add soaked rice, poha and grind it into a fine batter.
- The consistency of the batter should be medium, neither too thin nor too thick.
- Add butter, curd, salt to the batter and grind it for a minute.
- Once the butter gets incorporated well with the batter, switch off the grinder.
- Transfer the batter into a large container that has enough space to contain the fermented, doubled up batter.
- Keep it covered on the kitchen top or at any warm place for 10-12 hrs for fermentation.
- Once the batter is fermented, mix well and prepare idly by steaming it for 7-8 mins.
- Serve hot with any spicy or tangy chutney of your choice.
- Batter grounded in the wet grinder yields good quantity and also, the idly comes out fluffier. However, you can opt for mixer grinder also but take care not to run it continuously for a longer time while grinding. If the jar gets heated up, the batter inside gets cooked up slightly and that completely alters the process of making soft fluffy idly.
- If the batter is not fermented properly due to cold weather, add 1/2 tsp of ENO fruit salt to 2 cups of batter and prepare idly.