Categories: Idli
Ingredients
- 2 Cups Idli Rice (or Sona Masoori)
- 1 and 1/2 cup Husked Green Gram
- 1 Cup Urad Dal
- 1 tbsp Fenugreek seeds
Directions
-
Soak everything under Ingredients previous night, Soak Rice and Fenugreek seeds together and Urad dal and Husked Green Gram separately.
-
I have asked you to soak the dals separately because they require more water than the rice.
-
In the morning Grind the rice for few minutes until they become grain like then add the dals and grind together, you might feel that the rice is still grain like but it is alright.
-
Do not add too much water when Grinding for Idlis it should not be like Dosa batter, it should be more thicker in consistency.
-
You can leave it to ferment for few hours or over night.
-
Grease the Idli plates with little oil every time you steam the batter this helps everytime Idli to come off easily from the plate and with a ladle full fill them up and steam them for 10 to 12 minutes without a weight on the pressure cooker, If you have a Idli cooker no need to bother about the time then as it pops on its own once done.
-
Serve the Idlis with chutney or sambhar.