- Idli rice – 4 Cups
- Skinless Whole Urad dal – 1 Cup
- Fenugreek seeds – 1 tsp
- Salt – 3 Tbsp
- Wash and soak the idli rice and urad dal+fenugreek seeds in clean water separately for minimum 5 Hours.
- Drain the urad dal + fenugreek seeds from water and add it to the wet grinder. Grind by adding water (water used for soaking) little by little at regular intervals until you get a fluffy batter. Make sure there are no urad dal or fenugreek seeds sticking to the side wall of grinder drum. Use a plastic spatula to remove them from the sides and grind evenly. It took me about 7 minutes to grind the urad dal. Transfer the urad dal batter into a clean big container (which can hold double the quantity of total batter rice+urad dal).
- Now drain the rice from water and grind it in the same wet grinder drum. You need not wash the grinder drum after grinding the urad dal. Follow the same procedure as urad dal grinding. Add enough water to get a smooth batter. It took me about 20 minutes to grind the rice. Now transfer the rice batter to the container containing urad dal batter.
- Add the salt and use your hands to mix thoroughly. Both the rice and urad dal batter should mix nicely. Even mixing of batter is a must to get a best idli.
- Now place the container in a warm place and let it rest over night for the fermentation to take place. The next day batter would have raised and the quantity doubled. It will be spongy. Do not over beat the fermented batter, to get soft idlis.
- Take the idli cooker, fill it with a cup of water. Grease the idli plates with oil and fill them with the fermented batter. Place the idli trays in the idli cooker and cover it with the lid and cook. Insert a tooth pick to check if the idlis are cooked through. The toothpick should come out clean. Turn off the flame. It took me about 12 minutes. Remove the idli trays from the pot, let it cool down for a couple of minutes.
- Remove the idlis from the plate and enjoy hot with sambar and chutney.