If you want to eat idli but don't have time to soak beans and let the batter ferment for a long time, you can quickly prepare soft and fluffy murmura idli. This method avoids hours of waiting and a laborious process.
The recipe uses a mixture of murmura, yogurt, and dry rice flour (sooji). Fruit salt is used to make the batter light and airy. Murmura idli can be prepared in a short time and served for breakfast with coconut paste or any other favorite paste.
To begin, take 2 cups of murmura and wash it thoroughly with water. Then, soak the murmura in water for about 5 minutes, then strain it to remove all excess liquid.
Place the soaked murmura in a blender jar along with 1 cup of fresh yogurt and blend. If necessary, add a little water to achieve a consistency similar to dosa batter.
Next, add 1 cup of finely chopped dry rice flour and 1 teaspoon of oil to this mixture, stirring well. Let the batter rest for 5 minutes so that the dry rice flour has time to swell.
Meanwhile, lightly grease the idli molds with a small amount of oil. Check the batter, and then, to make the idli soft and fluffy, add 1 teaspoon of fruit salt. Add a little water and gently mix the batter in one direction.
It is important to remember that the fruit salt should be added immediately before cooking the idli. If the batter needs to be prepared in advance, omit the fruit salt and store the batter in the refrigerator.
Distribute the batter in small portions into the idli molds, without overfilling them, as the idlis will expand in the steamer. Preheat water in a pot and place the idli molds in it. Cover with a lid and cook over medium heat for about 10–12 minutes.
After turning off the heat, leave the idlis in the steamer for another 2 minutes. Then, remove the molds and carefully take out the idlis. If the idli sticks to the mold, it can be removed by slightly wetting the back of a spoon.
