Categories: Idli
Ingredients
- 2 cup Idli rice
- 3/4 cup Black gram (ulundu)
- 1 tsp Fennugreek seeds
- 1 tsp Cooked rice
- 2 tsp Salt
- 1 cup Tiffin sambhar
- 1 tbsp Ghee
- 1 stks Cilantro / corriander
- 2 tsp Carrot (grated)
Directions
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Soak rice and black gram (add fenugreek seeds in black gram) separately in just enough water overnight or for at least 5 to 6 hours. Later in the morning drain the water in rice and grind it coarsely along with the cooked rice. Then grind black gram (ulundu) to a silky soft texture and mix it with rice batter along with salt. Now preheat the oven to 400 F and switch it off, then keep the batter in the oven for atleast 6 hours allowing it to ferment.
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Once when the fermentation is over, this is when u see the batter rise about double the quantity and it is ready for making idlis. This batter can be stored in fridge for 3 days. Grease the specially designed mini idli plates with oil and fill with idli batter and steam them for about 10 minutes till they rise and become firm. Once done remove carefully with a spoon and soak them in tiffin sambhar for atleast 10 to 15 minutes. Just before serving add ghee and garnish with grated carrot and cilantro leaves.