|In the oven with the light on||Fermented and rising batter|
Idli Batter IngredientsAlso check Kitchen Utensils 101 - Grinder
- 3 3/4 idli rice (quantity of rice will be different if using a different rice)
- 1 cup of husked black gram dal (urad dal)
- 1 heaping tbsp of fenugreek seeds
- 1-2 tsp of salt
- Wash the rice and soak it with plenty of water overnight.
- Soak the fenugreek with the rice or separately.
- About half an hour before starting the grinding process, wash and soak the lentils.
- A grinder works great but a blender should work also, grind the lentils first. Usually about 20-25 minutes of grinding is required for the lentil. Once done remove the lentil batter to the container you are going to ferment the batter in. The container should be large enough for the lentil and rice and then some for rising.
- Grind the rice next, about 30-40 minutes till the rice has been ground but do not make it completely smooth, stop grinding when there is still some texture to the rice like Cream of rice texture.
- Add salt and mix the lentil and rice batter together. Hands work best and they also help in the fermentation process. Clean hands of course.
- Place the container in a warm place for 6-10 hours till the batter is fermented.
- Once fermented mix the batter with a laddle and store right away in the fridge.
- Grease the idli mould with spray or sesame oil.
- Pour the required amount of batter in the idli mold.
- Place the idli mould in a pressure cooker or a steaming vessel and steam for 12 minutes.
- Let steam subside and cool for about 5 minutes. Remove the idlis from the mold.