Idly

Ingredient

• Idly rice - 4 cups
• Split urud dhal - 1 cup
• Fenugreek - 2 tbsp
• Poha - 1 cup
• Salt to taste.

Method

• Soak rice, urad dal, poha & fenugreek separately in water for at least 5 hours.
• Boil the poha & grind it with the rice. Do not add too much of water.
• Grind fenugreek & urad dal together to smooth & fluffy.
• Add salt & mix it together with the rice batter.
• Leave it over night for fermentation, at room temperature.
• Now the batter is ready to make idlys.
• Mix the batter thoroughly before pouring the batter into the idly moulds.
• Take idly plates and spread a drop of oil over the entire mould.
• Fill 3/4 of each mould with idly batter.
• Heat water in a idly cooker and place the filled idly plates.
• Cover it with lid & heat in high for about 20 minutes.
• Remove the plates from the vessel and take out the idlys from the moulds using big spoon.

Tips for the recipe - Add 2 tbsp of ghee to the batter before making idlys. Urad dal & fenugreek should be grind very smooth & fluffy, to get smooth idlys.