Melt-in-Your-Mouth Butter Idli: A South Indian Delight
16 hours 7 minutes
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About Melt-in-Your-Mouth Butter Idli: A South Indian Delight
Indulge in the cloud-like softness of Butter Idlis, a luxurious twist on a beloved South Indian breakfast staple. Imagine melt-in-your-mouth idlis, incredibly fluffy and light, perfect for a decadent brunch or a comforting start to your day.This innovative recipe swaps traditional urad dal for creamy butter, creating a surprisingly rich flavor and an airy, spongy texture. Their delicate, jasmine-white appearance adds to the irresistible charm.Simple to prepare yet bursting with flavor, these Butter Idlis promise a delightful sensory experience that will leave you craving more.
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Recipe Time & More
Prep16 hours
Cook7 minutes
Total16 hours 7 minutes
Ingredients
Soaking Ingredients
- 3 cup Idli Rice
- 2 cup Flattened Rice poha
- 2 tbsp Fenugreek Seeds methi dana
Instructions
- Soak the idli rice and fenugreek seeds separately in enough water for 4-5 hours. Soak the poha for 30 minutes before grinding.
- Using a wet grinder yields the fluffiest idlis, but a mixer grinder works too. Avoid overheating the mixer to prevent premature cooking of the batter. Short bursts of grinding are recommended.
- First, grind the soaked fenugreek seeds into a smooth paste with a little water. Add the soaked rice and poha. Grind to a smooth, medium-thick batter. The batter should coat the back of a spoon but not be too runny.
- Add the butter, yogurt, and salt to the batter. Grind briefly until the butter is fully incorporated. Transfer the batter to a large container, allowing room for expansion during fermentation.
- Cover the container and let it ferment in a warm place for 10-12 hours, or until doubled in size. A longer fermentation time enhances the flavor. Once fermented, gently mix the batter.
- Pour the batter into greased idli molds. Steam for 7-8 minutes, or until a toothpick inserted comes out clean. The steaming process cooks the batter and sets the idlis' light and airy structure.
- Serve the hot, fluffy Butter Idlis with your favorite spicy or tangy chutney.
Recipe Notes
Good To Know
- If the batter is not fermented properly due to cold weather, add 1/2 tsp of eno fruit salt to 2 cups of batter before preparing the idlies.
- For a subtle nutty aroma, brown the butter before adding it to the batter.
- For crispier idlies, lightly pan-sear the steamed idlies in butter until golden.
- To retain softness, allow the idlies to cool slightly in the steamer with the lid ajar before unmolding.
- For a gluten-free version, substitute flattened rice with cooked millet flakes.
Expert Tips
- For a savory variation, temper the batter with mustard seeds, curry leaves, and chopped green chilies.
- Use a well-seasoned idly steamer to prevent sticking and ensure even cooking.
- Grind the batter to a smooth consistency for light and fluffy idlies.
Storage Instructions
- Store leftover idlies in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or pan-frying.
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Recipe Nutrition
Calories: 398kcalCarbohydrates: 39gProtein: 13gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 342mgSugar: 14g
Shyamala Kumar
Articles: 33
5 Comments
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Such a great recipe! Can’t wait to try it.
I’m thrilled to try this recipe!
This is perfect! Can’t wait to taste it.
This is amazing! Excited to make it.
This is amazing! Excited to make it.