Idly

One day S tells me that he is going camping with his colleagues, and he would like to take idli and chutney along. This is how for the first time a made idli from scratch and am so proud of myself. No more MTR packs required. It was soft and fluffy. Growing up mom made idlis for dinner and next morning was dosa for breakfast. I have tried my best to explain the procedure on how to make a batter. This is so simple yet it gets little tricky. 

Ingredients  

• 1 cup parboiled rice
• 1/4 cup urad dal, skinned whole or spilt
• 1/4 cup poha/ flattened rice
• 1/4 teaspoon methi seeds/ fenugreek seeds
• water as required
• salt to taste
• oil to apply on idli moulds

Directions - 

• Pick and wash both rice and urad dal.
• soak rice and poha in water for 6-7 hours.
• soak urad dal with methi seeds separately for 6-7 hours.
• drain soaked urad dal and reserve the water. 
• grind the soaked urad dal, methi seed with some of the reserved water till you get a smooth and fluffy batter.  
• grind the rice and poha to make a smooth batter. 
• mix both batters together in a large bowl or pan and add salt and mix well. 
• cover and let the batter ferment for overnight. 
•  

1. 
   
2. cover and let the batter ferment for 8-9 hours.
3. after the fermentation process is over, the batter will become double in size and rise.
4. gently mix the batter.
5. grease the idli moulds.
6. pour the batter in the moulds steam the idlis in a pressure cooker or steamer.
7. if using pressure cooker remove the vent weight.whistle.
8. steam for 10-12 mins or until the idlis are done.
9. remaining batter can be stored in the refrigerator.
10. serve the steaming hot idlis with coconut chutney and sambar.