IDLI

Ingredients

Urad dal (gola): 1 cup
Idli rice: 3 cups
Poha/Beaten rice: 1/4 cup
Fenugreek seeds: 1 tsp
Salt: as required

Preparation

1. Soak all ingredients separately for 3 hours.
2. Grind Urad dal, fenugreek seeds and beaten rice together.
3. Then grind rice.
4. Mix all and grind once.
5. Add salt to the prepared batter and store in a bigger container/vessel, so that there is enough space for the batter to rise.
6. Leave it covered over night for fermentation. Once risen, the batter will be ready for making soft idlis.

Notes

• In case of unavailability of Idli rice, you can use idli rava or small grain boiled rice.
• You get best results when grinding in a grinder, proportions mentioned above also refer to the same. However if grinding the batter in a mixer, then use about 3tbspn udad dal in addition to get results similar to that of Grinder.
• The batter will rise after fermentation in normal warm Indian conditions, but in regions of cold climate or during winters you can leave the batter in used microwave/oven for warmth.
• Above mentioned proportions yields enough batter to have breakfast for 4 people over 2 days and the leftover batter for the 3rd day, can be used to make dosas.
• For making dosas out of this batter you can add a little water to bring the batter to a slightly thinner consistency. Also add 1 tspn of sugar and 1/4 cup of rice flour to the batter just before using it. This results in crispy dosas.