Steamed Idli

To prepare Batter at home:

4 cup boiled/idli rice

1 cup Urad dal / black gram

1 tbsp Methi / Fenugreek seeds

Steps for Batter:

• ·         Soak the urad dal along with methi seeds and the rice separately, with 3 times water in 2 containers, for atleast 6 hours or overnight
• ·         Grind them both separately as well since the urad dal mixture will make very fluffy batter and needs more space because of that
• ·         Urad dal batter should be very smooth and the rice batter a little coarse
• ·         Later mix them both along with 2 to 3 tbsp Salt and keep aside for fermentation
• ·         It may take 6 to 8 hours and you will notice the batter raising. So try to keep more space in the container to raise
• ·         Once its fermented, mix the batter with a ladle to release the air so that the batter will reduce
• ·         Now the batter is ready to make idli or dosa or uttappa
• ·         Close it and store it in the refrigerator until next use
• ·         Can store it upto 3 days in refrigerator and use it many times

Steps to make idli:

• ·         If you have a idli maker, apply oil to the idli moulds, add the batter to it and steam it. I am sure you will know to add water to the container, only then you can steam it so don’t forget
• ·         Keep it on the gas burner for around 15 mins and check with a toothpick if its done
• ·         Just poke the idli with a toothpick and see if the batter is sticking to it. If Yes, steam it for another 5 mins till the toothpick comes out clean without sticking
• ·         When done, turn off the burner and take out the idlis with the help of a spoon
• ·         Serve with Sambhar and Chutney of your choice
•       Read the next post to make Coconut Chuyney