Idli rice - 4 cups
Urad dal - 1 cup
Cooked rice - 1/2 cup
Methi seeds – 1 tbsp (adjust according to taste)
Salt - To taste
Methi seeds – 1 tbsp (adjust according to taste)
Salt - To taste
Oil - 1 Tbsp for greasing.
- Soak the rice and dal in separate bowls for about 3-4 hours.
- Add the methi seeds either to the dal or rice while soaking.
- Grind the dal and methi seeds to get a smooth consistency.
- Using a wet grinder will yield softer idlis. Switch on the grinder; add half a cup of water. To this add the drained urad dal little by little. Do not add a lot of water. Adding enough water to ensure the smooth running of the stone is enough. Grind until the urad dal batter is smooth and fluffy.Transfer the batter to a vessel.
- Now following the same process above for grinding rice.
- Do not grind the rice into a very smooth paste.
- Add cooke drice to this and grind.
- Make it a bit coarse. The idlis and dosas will turn out better.
- To this rice batter add the prepared urad dal batter and let the grinder run for another 2 minutes, so that both the batters are blended well.
- Then transfer the idli batter to a big vessel.
- This vessel should have enough space for the batter to rice while it is fermenting.
- Add salt to the batter and let ferment overnight or until you see the batter rise up.
- Pour the mixture gradually into the greased cavities of an Idli Stand.
- Expose Idli Stand to steam for a few minutes in a cooker or closed vessel.
- Then, carefully take out the stand and remove the the idlis, using a spoon.
- Repeat the procedure for the remaining mixture.
- Idlis are ready. Serve them in pairs with coconut chutney and sambhar.
- Add water and dilute the batter to make dosas.
