IDLI RECIPE INGREDIENTS:
Urad Dal (Black Gram Lentil - Whole/Broken) - 1 Cup
Par Boiled Rice (Idli Rice) - 4 Heaped Cups(Available in most South Indian Stores)
Methi (Fenugreek) Seeds - 2 tsp
salt - 2-3 tsp
Method:
Soak the par boiled rice overnight. Soak the urad dal along with the methi seeds 2-3 hours before grinding.
Wash thesoaked urad dal and methi in water a couple of times. If you have soaked the whole urad dal with skin, you can remove the skin while washing it. Put it in the grinder and add little water (1/4 cup). Add little water to the dough every few minutes as it is getting grinded. After 15-20 minutes when the flour has become soft and fluffy. Remove it and put it into a big vessel.
Note: In a mixie it may lot less time than this but the idli may not be of fluffy and soft.
Now you can wash the soaked rice a couple of times in water and put it in the grinder. Add little water and let it grind. You can add little more water if the flour is too thick. Grind it till the rice has consitency of fine sand or fine semolina. Remove it to the big vessel.
Now mix the ground urad and rice flour. Add the salt. Mix it with a big ladle throughly. Leave it to ferment for 5-6 hours. If you live in a cold country try leaving it near the heater or leave it in a oven with the lowest setting with bowl of water.
At the end of this time the fermented flour would have risen beautifully giving out a nice aroma of freshly made idlis.
Pour it into lightly greased idli moulds and cook it with for 10 minutes in a steamer or pressure cooker without putting on the valve or in a micowave oven steamer.
Your light and fluffy idlis will be ready to eat. Serve it hot with hot sambhar or coconut chutney or spicy lentils powder (called idli podi)
