INGREDIENTS

Idly Rice 2 cup (heaped)

Urad Dhal  1/2 cup (leveled)

Fenugreek seeds 3/4 tsp

Salt as required (approx 1 to 2 tsp)

 

INSTRUCTIONS

Batter 

1.  Wash the Idli rice twice thoroughly.

2.  Add urad dhal and fenugreek seeds to the washed rice and wash it once.

3.  Then soak all together for 3 - 4 hours.

4.  Grind it in a mixie or grinder until it becomes soft in consistency. 

5.  Finally add salt and grind it for a while.

6.  Then transfer the batter into a larger vessel, since it needs some space to ferment. Then rinse the grinder with some water and add it to the batter.

7.  Allow it to ferment for 8 to 10 hours or overnight.

 

Idly Making 

1.  Mix the fermented batter gently.

2.  Batter should be soft, fluffy and free flowing consistency. If it is thick, add little more water to adjust the consistency. 

3.  Keep idli pot and add 2 to 3 cups water and bring it to boil.

4.  Place a wet cloth on the idly plate.(instead of cloth, you can pour the batter directly on the idly plate, after applying some oil ).

5.  Then pour the Idli batter in it and steam it for 10 to 15 min or till it is ready. 

6.  Once it is ready, take the idlies carefully from the plate by sprinkling some water. 

7.  Serve it hot with Chutney and Sambar. 

 

Instructions with photos

Batter 

1.  Wash the Idli rice twice thoroughly.



2.  Add urad dhal and fenugreek seeds to the washed rice and wash it once.



3.  Then soak all together for 3 - 4 hours.



4.  Grind it in a mixie or grinder until it becomes soft in consistency. 



5.  Finally add salt and grind it for a while.



6.  Then transfer the batter into a larger vessel, since it needs some space to ferment. Then rinse the grinder with some water and add it to the batter.



7.  Allow it to ferment for 8 to 10 hours or over night.



Idly Making 

1. Mix the fermented batter gently.



2. Batter should be soft, fluffy and free flowing consistency. If it is thick add little more water to adjust the consistency. 



3. Keep idli pot and add 2 to 3 cups water and bring it to boil.



4. Place a wet cloth on the idly plate. (instead of cloth you can pour the batter directly on the idly plate, after applying some oil.)



5. Then pour the Idli batter in it and steam it for 10 to 15 min or till it is ready. 



6. Once it is ready, take the idlies carefully from the plate by sprinkling some water. 



7. Serve it hot with Chutney and Sambar. 



 

Note

Sometimes measurement differs, depending upon the urad dhal quality. By checking consequently, you can adjust it.

In my recipe, don't forget to note the heaped and levelled measurement.

Add water according to the consistency.

For making batter, you can use either wet grinder or blender, which depends upon the quantity.

It is better to use a wet grinder for larger family, otherwise it is quite easy to manage with a blender.

 

Health benefits

Since it is fermented, it is rich in probiotic. 

Since it is steamed, fat content is low and it is easily digestible.

It is a great source of carbohydrate and proteins.

Dhal and rice in idli is a good combination as the amino acid in them complement each other.