Ingredients
- Rice:Dhal::4:1
- Rice – 4 cups (3 Boiled Rice & 1 Raw Rice)
- Dhal – Whole Urad Dhal without skin + 1 tsp Fenugreek Seeds
- < 1 tbsp Puffed Rice (Poha) – optional >
- Water
- Salt
Method
- In the morning around 9am soak rice and dhal(Urad & Fenugreek) separately for minimum 2-3 hrs.
- In the afternoon around 12pm, soak poha for 10mins. Drain the water from dhal and grind till light and fluffy. Just sprinkle water and never pour water to get the desired consistency. Too much water will spoil the batter. Now collect the dhal in a vessel large enough to hold the fermented batter. Now drain water from Rice, and grind along with poha till you get a slight coarse texture. Sprinkle water to get the desired consistency. The resultant rice batter will be thicker than the dhal batter. Now mix rice along with the dhal batter with a little salt.
- Allow it to ferment for atleast 10-12 hrs and around 10pm keep under refrigeration.
- (Overnight fermentation is ideal – in such a case, soak around 6pm and grind at night 9pm)
- The batter will look porous after fermentation.
- Idlis are best prepared when the batter is fresh, and do not mix the batter after the fermentation process is complete. Place a clean white cloth over the idli mould. Take a ladle full of idli batter and pour it directly on the white cloth. Steam the idlis for 10-12 mins.
