Steamed idlis is a savory cake of south Indian origin popular throughout the country. They are made by steaming a batter consisting of fermented lentils and rice.
Ingredients for Idli batter
- Rice ( kachcha chawal) – 3 cups
- Urud dal (black gram) – 1½ cups
- Boiled rice (cooked) – a handful
- Methi seeds(fenugreek seeds) – a small handful
- Salt to taste
- Water as per requirement
Procedure for preparing Idli batter
Soak the rice and cooked rice together in water in a vessel. In a different vessel soak the urud dal and the methi seeds together . Both urud dal and rice needs to be soaked for at least 8 hours.After 8 hours Grind the urud dal first in small portions with a little water till a smooth paste is formed. Then grind the rice in small portions(say 3 portions) like the urud dal till a smooth batter is formed.
Remember that the batter should not be too watery.
Now mix the two prepared batters into a vessel and mix well. To this add salt , mix well, cover with a tight lid and keep it aside for another 8 hours till the batter rises and becomes fluffy.
Now mix the batter well .
Procedure for preparing Idli
Take the idli vessel and fill 1/4th of the vessel with water . Slightly grease the idli holder with oil on which the batter is to be poured. Now add a spoonful of the batter to fill the pans of the idli holder and steam the idlis till done.
I generally make idlis for the morning breakfast and so the day before that around 9.30- 10 a.m i soak the rice and the lentil and then around evening 6.30 p.m i grind it and keep aside, next day morning it ferments and is ready to be used. the same batter the next day is best for making dosa.