Idly

Ingredients
Urad dal - 1 cup
idly rava - 2 1/2 cups
salt - to taste
cooking soda - 1/4 tsp (optional)
oil/ghee - to greese idly maker plates

Method
1. Wash and Soak urad dal,idly rava in water for about 4 hrs separately.

2. now drain the water from the urad dal. Grind it with enough water to a very smooth paste,But keep in mind not to add too much water and make the batter running.

3. Drain or squeeze excess water in the rava,combine it to the batter and mix everything well.

4. Allow batter to ferment in a warm place for about 8-10 hours. Make sure the container has enough room for the batter to rise.

5.Add salt and cooking soda to the batter and mix well and let it sit for 5 mins.

6.Grease idli maker plates with some oil/ghee and carefully fill with idli batter.

7.Steam covered for about 15 to 20 minutes and turn off flame.

8.After 5 minutes remove idlis carefully with a spatula.

8.Soft and fluffy idlis are ready to offer with sambhar and chutney.


note : The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.

Print PDF