Idli
🧾 Ingredients (serves 4)
For the batter:
• 1 cup parboiled rice (idli rice)
• ¼ cup whole urad dal (black gram)
• 1 tbsp poha (flattened rice) or cooked rice
• Salt to taste
• Water (as needed for grinding)
Method
1. Soak and grind
◦ Rinse rice and dal separately. Soak for 4–6 hours.
◦ Grind urad dal to a fluffy paste.
◦ Grind rice and poha to a slightly coarse batter.
◦ Mix both, add salt, and ferment overnight (8–12 hours).
2. Steam the idlis
◦ Grease idli plates with oil.
◦ Pour batter into molds.
◦ Steam for 10–12 minutes until a toothpick comes out clean.
3. Cool and serve
◦ Let idlis rest for 2 minutes.
◦ Scoop out gently with a spoon.
◦ Serve hot with chutney and sambar.
💡 Tips
• Use wet grinder for fluffier texture.
• Batter should be light and airy after fermentation.
• Add a pinch of fenugreek seeds while soaking dal for better fermentation.
• If batter doesn’t rise, keep it in a warmer spot or add a spoon of cooked rice.
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