Idli batter

Another morning breakfast recipe.

Ingredients :

  • Split urad dal – 1 cup
  • flattened rice (poha/atukulu) – 1/2 cup
  • fenugreek seed or methi seeds – 1 tbsp
  • salt (non iodized) to taste
  • idli rawa/rice semolina – 2 cups

Preparation :

Wash urad dal for atleast 3 times. Soak urad dal along with fenugreek seeds for at least 5-6 hours

Wash once and soak poha for atleast an hour before grinding.

When soaked, remove water and reserve this water. Grind the dal along with poha and this reserved water as needed to make a fine paste. Add salt to this paste and mix together.

Mix the idli rawa with this batter by hand to make sure that they are no lumps in the batter.

Leave the paste in a deep bowl to ferment atleast overnight or 12-15 hours.

Hint:

  • make sure to place a big plate below the bowl so that when the paste ferments it expands and may spill over the bowl.
  • Do not close the box with air tight lid while fermenting
  • You can store the batter in refrigerator for almost a week.
  • If you take out the batter from refrigerator, take out the portion how much is needed and let it come to the room temperature.
  • When you become an expert in making idli it is recommended that you soak idli rawa in water for 2hrs. Water must be completely squeezed out from rawa before mixing in the batter
  • make sure to use new urad dal for soft idles.
  • make sure that when you leave batter for fermenting, it is in warm place.
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1 Comment (+add yours?)

  1. Trackback: What to cook? Confused | Hope

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