Recipe for Idli -Made the traditional way
This is a recipe for soft and pillowy idlis made by grinding and fermenting rice and urad dal and then steaming them. These idlis can be served sambar and/or chutney.
Equipment
- Mixing bowl
- Mixer grinder
- Idli Steamer
Ingredients
- 4 Cups Idli Rice
- 1 Cup Urad Dal
- 1 tbsp Fenugreek Seeds
- Salt; to taste
- Water; to soak the grains, grind the batter, adjust the consistency of the batter and for steaming the idlis.
- Ghee; to grease the idli plates
Instructions
- Combine rice and fenugreek seeds. Wash and soak them for 6-8 hours in 5 cups of water.
- Wash the lentils and soak them for 6-8 hours in 2½ cups of water.
- After 8-10 hours, you will see that the grains have swelled up.
- Grind them separately. Then combine and mix well. If needed, add water.
- Cover and let it ferment for 8-10 hours in a warm place.
- After 8-10 hours, you will notice that the batter has risen. Mix well.
- Add salt. Add water if needed and adjust the consistency.
- Heat water in the idli steamer and let the water bubble and boil.
- Grease the Idli plates. Pour the batter into each section of the idli plate and steam the idlis for 15 minutes on high heat.
- After 15 minutes, turn off the heat and let the idlis stay in the idli steamer for about 5 minutes. After 5 minutes, remove them. Place them on the kitchen counter. Sprinkle some water. This will ease removing the idlis.
- Remove and serve with sambar and/or chutney.