Prep time: 15 minutes
Total time: 45 minutes
- Boiled rice – 3 cups
- Udal dal – 1 cup
- Methi seeds – 1tsp
- Steamed rice – ½ cup ( you can use leftover rice)
How I do it :
Soak the Boiled Rice in water, preferably over night.
Soak the dal separately with the methi seeds.
After 2 hours, grind the dal first . Remove in a container.
Then grind the soaked rice with the cooked rice. When the rice becomes fine paste add the udad dal paste.
The batter should be in just about thick flowing consistency.
Add 1 ½ tsp salt and grind again for 1 minute.
Keep in a closed container for 6-8 hours and allow it to ferment
Once fermented, refrigerate. It lasts for as long as 2 weeks.
Add 2 glasses of water in the Idli maker and allow it to come to a boil.
In the meanwhile, lightly grease the idly pan and pour the batter.
When the water is heated, place the idli pan in the Idli maker and close it
Cook for approx.. 2 minutes in high heat and lower the hear and cook for 7 min .
Check with a spoon if the idli is ready. If the spoon comes out clean , Idli is ready !
Special Instructions :
Alternative to Idli Maker :
If you don’t have the idli maker, you can still make Idli.
In cooker, remove the whistle. Pour 2 glasses of water. Place a container upside down big enough to stand out of the water.
In a shallow container ( max 1.5 inch height), pour the idli batter. Once the water come to boil, place it inside and close the cooker lid.
Cook for 7 minutes the same way and check before removing from heat.
To Make Dosa :
Add some water to the batter and bring it to a flowing consistency.
Other Options :
You can add a tbsp of this batter while making Bhajji’s/ Pakoda’s, it gives a crisp texture to them.