Idli recipe

                                                                     IDLI RECIPE

INGREDIENTS

• Par boiled rice / ukda chawal – 3 cup
• Raw rice – 1 cup
• Whole skinless urad dal – 1 cup
• Methi seeds – 1 tsp
• Poha – a fistful
• Salt to taste

PREPARATION

1. Clean ,wash ,rinse and soak both the rices together and the  dal separately for 4 to 6 hrs. Add the poha in the rice just 10 mins before grinding it.
2. Soak the dal with methi seeds for 3 – 4 hrs.

METHOD

First drain and grind the urad dal without adding water .Now slowly add water [ not too much] grind it to a smooth batter. Remove it in a vessel.

Now drain and grind the rice .[again don’t add the water immediately, first grind without water ,then slowly add ]

Add the rice batter on top of the dal batter and mix well with clean hands.

Add salt and mix well with hands. [ if it is cold weather ,then add salt after fermentation as salt hinders the process of fermentation ]

Keep for fermentation for 8 – 12 hrs depending on the weather .

Batter should be of thick pouring consistency.

After the fermentation the batter rises up in quantity , again mix well with a ladle .

Heat the steamer with water in it.

Grease the idli moulds with oil , pour enough batter in the moulds .

Keep it for steaming for 8 – 10 mins .[don’t over steam ]

Allow it to cool for 2 – 3 mins.

Remove it with a knife or spoon .

Serve hot with SouthIndian accompaniments .

*** Each one have their own ratio of rice and dal for idlis. This is one ratio I tried and it was a hit . Similarly there are many more recipes with different ratios for idlis .Will post soon.Check here – Perfect idli recipe for idlis made with different ratio .

**** My recipe for soft idlis which I learnt from my mom is – Batter for soft idlis

NOTES

1. U can add a pinch of baking soda before steaming. [ optional ]
2. Don’t make the batter watery. If it is thick we can add water later.
3. For more tips on batter ,refer here –Fermentation tips .
4. In colder regions – preheat the oven @ 200 * F ,off the oven and place the batter inside the oven for fermenting .
5. Sometimes in cold regions it takes 2 days for fermentation .
6. Same batter for dosa also .

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