Idli Rice – 2 ½ cups
Whole Urad dal– 1 cup
Rice flakes/ thick poha – 1 cup
Fenugreek seeds – 1 teaspoon
Oil/Ghee – 1 teaspoon
Salt to taste
Water
Recipe:
- Wash and soak urad dal with fenugreek seeds.
- Wash and soak rice in a separate bowl.
- Cover with lid and keep it aside to soak for 4-5 hours / overnight.
- Wash and soak poha for about 30 mins before blending.
- Drain the water of lentils and blend in a mixer to a smooth paste, add just enough water while grinding.
- Urad dal batter has to be soft, light and fluffy.
- Transfer urad dal batter to a large bowl.
- Blend rice and poha in a mixer.
- Transfer this to urad dal batter.
- Add salt and mix very well with your clean hands.
- The batter should not be too thick or too thin, it should be of pouring consistency.
- Cover with a lid and keep aside to ferment in a warm place for 8-9 hours or till well fermented.
- Once fermented, mix batter well.
- Grease the idli mould with some oil/ ghee.
- Now pour spoonful of mixture into idli mould .
- Steam in an idli steamer for about 10 mins on medium flame.
- Serve hot with sambar or coconut chutney.
*I use this same batter to make Dosa, Appe and Uttapam.
*In winters ,keep the batter in the oven with the light on or preheat the oven for about 2-3 mins and then keep the batter inside.
