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Idly

INGREDIENTS:

  1. Split Black Lentils (Urad Dal) 1 cup
  2. Idly Rawa 3 cups
  3. Fenugreek Seeds 1/2 tsp
  4. Salt to taste

METHOD:

Serving Size: 6-8

Wash and soak urad dal and fenugreek seeds for 3-4 hours.

Wash idly rawa and soak separately for 1-2 hours.

Grind urad dal and fenugreek seeds into a smooth and fluffy batter. Use chilled water while blending. The idly batter should not turn hot, as it makes dense idly.

Whisk the batter with your hand until it turns frothy and light. Mixing the batter with your hand helps accelerate fermentation. 

Drain off the water from the soaked idly rawa. Squeeze excess water with your hand.

Mix this with the urad dal batter. The batter should be thick, but still of a pouring consistency.


Let the batter ferment overnight or 8-10 hours in a warm place.


Add salt just before making idly or else the batter will turn sour if added earlier. 


Gently stir the batter once before pouring into idly moulds. Overmixing knocks out the air.



Pour the batter into greased idly moulds and steam for 10-12 minutes on medium heat.


Let idlis rest 2–3 mins before scooping out. Sprinkle idly podi on top and serve with sambar, coconut chutney, and green chutney.





 

 

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