Categories: Idli
Ingredients
- Idli Rice - 4 cups
- Fenugreek seeds - 2 heaped tbsp ~ a handful
- Urad dhal - 1 1/2 tbsp
- Salt - to taste
Directions
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Wash all the ingredients and soak in water for min of 6 hrs. I soaked it overnight. Grind to a smooth batter with required quantity of water. When done, mix with salt, about 2 – 3 tbsp. The batter should be thicker than pouring consistency, similar to idli batter. Allow it to ferment until it raises up to about double its quantity. I normally place my batter in a conventional oven (of course not switched on :) ) and keep it undisturbed for 12 hours, because I live in a cold country. When the batter is fermented, grease the idli moulds with oil and steam until done (a toothpick inserted should come clean). Serve hot with paruppu chutney (recipe coming soon).
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4 cups Ponni Par boiled (available in Indian stores)
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1 cup of Urad Dal
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Soaked separately for 4-6 hours
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Ground finely separately and mixed with 3 tsps of salt – Allowed to ferment overnight
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Consistency should be fluffy yet flowing