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|Serves||Preparation Time||Cooking Time|
- 5 cups idli rice
- 1 cup whole urad dal
- 1 tsp fenugreek seeds
- A handful cooked rice/a handful flattened rice – poha (optional)
Soak the rice, urad dal and fenugreek seeds in separate containers for 6-8 hours or overnight.
Wash everything well.
Then grind the urad dal-fenugreek first followed by the rice using a wet-grinder or a mixer.
Add poha and/or cooked rice to add to the softness and fluffiness of the batter.
If using poha, soak it for five minutes before grinding.
Transfer the ground mixture to a container and add salt.
Mix well and let it ferment overnight or for 5-6 hours depending on the weather.
During winters, place the batter in a preheated microwave oven or a steel drum filled with hot water to make fermentation easier.
After fermentation is done, slightly grease the idli maker.
Spoon the batter into the idli maker.
Pour water into the bottom of the stack and close the lid of the idli maker. Do not use the whistle.
Allow to cook and rise for 12-15 minutes.
Remove from heat.
Open the lid and remove the idli stack and allow to cool for a while.
Spoon the idlis onto a plate and serve hot with sambar and chutney.
You Can Give Your Usual Idlis a Twist and Make Them More Nutritious by Adding
- Palak or any green leafy veggies puree to the fermented batter
- Grated or cut vegetables
- Purees of various vegetables
- Sattu powder
- Ragi powder
- Coarsely ground oats
- Onions and Chillies for flavour
|Calories||39 K cal|