Idli Batter and Idli

Step 1

Soak rice for at least 6-7 hours

Step 2

Soak urad daal for 2 hours

Step 3

Soak fenugreek seeds for 1 hour

Step 4

Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency

Step 5

Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha

Step 6

Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours

Step 7

Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)

Step 8

Extra batter can be stored in refrigerator for up to 6 days

Step 9

Heat about 2 cups water in a large pot or idli steamer

Step 10

Pour the batter onto greased idli moulds or any steel mould

Step 11

Place in the pot with boiling water or on a steaming rack if not using an idli stand

Step 12

Steam for 10 minutes or until a toothpick comes out clean

Step 13

Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)

Step 14

Repeat and make as many batches as you require

Step 15

Serve hot with sambar and/or chutney!