Learn how to make the world’s softest, fluffiest, and sponge-like Idli at home! This perfect Idli batter recipe guarantees “Mallige Idli” texture that melts in your mouth. Whether you want a healthy breakfast or a light dinner, this South Indian staple is easy to master with my secret fermentation tips. No hard idlis ever again—just pure, cotton-soft sponge!
Why this Idli recipe is viral:
– 100% success rate for soft, spongy texture (Mallige Idli style)
– Secret ratio of Rice to Urad Dal for perfect fermentation
– Works even in winter (fermentation tips included)
– Healthy, oil-free breakfast packed with protein
– Better than hotel or restaurant style
– Stays soft for 24 hours (perfect for tiffin/lunchbox)
– Step-by-step guide for beginners
– Detailed tips on grinding consistency and soaking time
Ingredients: Idli Rice (Parboiled rice), Urad Dal (Whole white lentils), Poha (Flattened rice) for extra softness, Methi seeds (Fenugreek), Water, Salt.
Pro Tips: Soak rice and dal separately for at least 4-6 hours. Grind urad dal until it is fluffy and floats in water (the floating test). Add salt *after* fermentation in winter, but *before* in summer. Steam for exactly 10-12 minutes—overcooking makes them hard!
Perfect for: Healthy breakfast, kids lunchbox recipes, weight loss diet, light dinner, gut health (probiotic food), South Indian food lovers, tiffin box ideas, Sunday brunch.
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