Soaking time:4 hours Fermenting Time: 12 hours Prep Time: 15 mins Cooking Time: 30 mins Total Time: 16 hr45 min
Main Ingredients: urad dal and rice
Cuisine: south Indian (Indian)
Level of cooking: Medium Serves: 16-18medium size idlis
1 cups idli rice or short grain rice
1/2 Cup whole or split urad dal
1/4 cup flattened rice (poha)
½ teaspoon fenugreek seeds
Salt to taste
Oil for greasing
How to make Idli Batter:
Rince urad dal and fenugreek seeds 2-3 time in the water.
Then soak the urad dal, flatten rice and fenugreek seeds in 1.5 cups of water for 4-6 hours.
Rince rice in water for 3-4 times and then soak in 2.5 cups of water for 4-6 hour.
Drain excess water from soaked dal and rice after 4-6 hours.
Transfer urad dal and rice into the mixer grinder or wet grinder.
Add half cup of water and grind it until smooth.
Add water in small quantities; it takes approximately 2 cups of water to grind this mixture.
Add salt and mix it well.
After fermentation, it doubles the quantity so transfer it into a bigger container and cover it.
Allow this mixture to ferment for 10-12 hours.
Mix the fermented mixture with a spoon will.
Add more salt if required.
How to make idlis:
Grease the Idli mould.
Heat the Idli cooker with 1.5 cups of water and bring it to a boil.
Pour idli batter to the moulds.
Place moulds in the steamer and cover with lid.
Steam the idli mould over medium heat for 10-15 minutes.
Check are they cooked or not by inserting knife in the centre of the idli after 10 minutes, if the knife comes out clean, it means they are cooked if it doesn't then steam for another 5 minutes and check again if done then switch off the flame.
Remove mould from steamer and let them cool for few minutes.
Scoop out the idlis with the help of a wet spoon.
Serve them warm with coconut chutney, red chutney or peanut chutney.
After fermentation, Idli batter should be light and fluffy, if not add a pinch of baking soda to the idli batter and mix well just before pouring batter into the moulds.
Grease the moulds properly for easy removal of idli.
Fermentation takes more time during winters, so keep the idli batter in a warm place for a good fermentation.
If you are not going to use idli batter after fermentation, then refrigerate it to avoid over fermentation.