Anyway, the one time that we did eat idlis at Murugan Idli Kadai, I happened to ask for the recipe. It was cheeky, but I did it anyway. As many pointed out later, this recipe is also posted on their website.
Here’s how that story went. We were eating away to glory wondering whether we should ask someone for yet another refill of chutney when the chef came out for something, smiled at us and said “chutney venuma?” (would you like some chutney?). I said “vendaam” and after a pause “idli romba super aa irukku, idhukku entha proportion-le arisi uluthamparuppu arappeenge”. (No thank you. Btw, your idlis are superb, what proportion of rice to urad dal do you use for the batter).
Now I don’t need to tell you that this question is quite cheeky. It’s almost like going into KFC and asking what goes into their fried chicken crust. But surprisingly, the cook didn’t even hesitate before saying “veettule pannaa namma arisi jaasthi poduvom. naange inge pannumbothu ulutham paruppu konjam jaasthiya poduvom, athuthaan ungalakku nalla soft idli tharum. 2 glass arisi edutheenganna oru glass ulutham paruppu podunga. appadiye, oru chinna spoon menthayam, apram oru pidi soru. correct aa varum“*
This was the first time I was hearing about adding cooked rice to the idli batter but who was I to argue with the cook at Murugan Idli Kadai. I nodded happily, came home, and forgot all about it.
Eventually, my memory did kick start again and I tried idli as per his recommended recipe. It was strictly average. Then I tried again and the second time, it came out brilliantly.
Murugan Idli Kadai Idli Recipe
Preparation time: 3 hours
Cooking time: 10 minutes
Makes ~ 20 idlis
Ingredients for the Idli Batter:
2 cups of par-boiled ponni rice
1 cup of whole, husked urad dal / ulutham paruppu / uzhunnu parippu
1/4 tsp of fenugreek seeds / menthayam / uluva
A handful of cooked rice
Salt to taste
How to Make Idlis:
1. Soak the rice and dal separately, the dal for about an hour and the rice for about 4 hours. Add the fenugreek seeds to the urad dal while soaking.
2. Grind the urad dal first, with just enough water to grind it to a smooth paste. Once done, remove and set aside.
3. Next, grind the soaked rice. When its almost done but still grainy, add the cooked rice and salt. Grind until smooth and add to the already ground urad dal.
4. Fold together until well combined. Leave in a warm place undisturbed for atleast 8 hours or overnight. Leave enough room in the vessel for the batter to ferment and rise.
5. Once fermented and risen, mix well to let all the air bubbles to escape and the batter to come together well. Don’t overbeat, and if its too thick, add a little water. For idlis, the batter should be slightly thick but of pouring consistency.
6. Pour into oiled indli moulds and steam for not more than 12 minutes. Overcooking idlis can result in very hard idlies and a dry crust on top. Its better to undercook them even, but make sure you don’t overcook idlis.
Serve hot with chutney and sambar.
Makes about 20 idlis
Notes:
– the urad dal : rice proportion is always debatable. Although this recipe seems like the equation is very skewed, the idlies came out super well for me. If the quality of your urad dal is very good, you can get away with adding more rice.
– I made dosa with this batter the next day and they turned out ok but I would prefer more rice in my dosa batter. This works better for idlis.
– Make extra idlis, store in the refrigerator and microwave with some sprinkled water on top. Serve immediately.
* the translation for that roughly is: when we make idlis at home, we tend to add more rice. Here, we add more urad dal. The proportion is 1:2 and I also add a small spoon of fenugreek seeds and a handful of cooked rice. Try this, it will come out well.
My husband loves idlis and i feel bad to admit that i have never made even once. The whole process of making the batter looks too much.
Gorgeous pics Nags .. I use the same proportion for the batter 🙂
I love Murugan's idli, but I hate going there because they will never turn on the ac properly and it is sweltering. But oh the idlis!!! I am not going to make the batter (i buy the ready made batter from mustafa, shame on me), but well, if ever I do, I will keep ur tip in mind 😀
That is awesome… As others have already mentioned the pics are superb:) Thanks for sharing this recipe … I make the batter the same way but rice and dhal in 5:1 proportion… I have to try this proportion..:)
Reva
this is exactly the same proportion we use at home. We use cooked boiled rice(matta) which makes idlies much more soft and fluffier 🙂
This looks absolutely yummy and spongy Thanks for the recipe dear…
these look yummm! we use the same ratio and adding of the cooked rice is common here in Bangalore or at least amongst our family and friends. increase the cooked rice to get even softer and melt in the mouth idlis. I've always used the same batter for idlis and dosas. prob that is why my dosas are not super crisp. so i do need to try ur suggestion of increasing the rice for my dosa batter.
Lovely post. Thanks for sharing !!
Have been to Murugan Idli shop many a times..never thought of asking about the recipe..as I was a bit apprehensive, most of the chefs keep their recipes a secret. This is wonderful..would try this ratio and let you know.
Hi nags
nice attempt
even I make it the same way.
if cooked rice is nt there then I add soaked poha to it.
so idlis turn soft.
But however, I read it in a magazine where they feature murugan shop.
eventhough they shared the recipe but they said there are some secret tips too for that fluffy idlis. they said they use a special rice grown in some special farms which make idlis super soft and they were reluctant to share the secret.
but whatever it is, I really love murugan idli shop !! masala dosas and oothappams are to die for !!!