A simple method to make soft, fluffy idlis at home.
Prep time: 16-20 hours
Cook time: 15 mins
Ingredients:
- Urad dal- 1 cup
- Idli rava- 2 cups
- Methi seeds- 1 tsp
- Salt to taste
- Idli rice- 3cups
Preparation:
Soak the urad dal, methi seeds and the idli rava separately for 8-10 hours. Grind the urad dal along with the methi seeds into a thick paste. Add the soaked idli rava along with a quarter cup of water to make it a thick batter. Add salt to taste and mix thoroughly.
Let the batter ferment. Between 25-28˚C, in a loosely capped container, this process takes 10-12 hours. Once the batter has fermented, it will almost double and is ready to use. The batter stores well in the refrigerator for 4-6 days. It can also be used to make uttapam. Transfer a scoop of the batter to a greased idli tray and let it steam in a cooker/steamer for 12-15 minutes.
Enjoy hot with coconut chutney, sambar or idli podi!
Additional tips:
- You can use 3 cups of idli rice in place of 2 cups of idli rava.
- Soak and grind the rice separately. Do not make it a complete paste, let it be slightly grainy
- Methi seeds aid in fermentation and making it soft. These can be replaced by 1 or 2 tbsp of soaked poha (flattened rice).