Method of preparing IDLI BATTER

To make soft idlies, follow the procedure from soaking to grinding the batter till fermentation.


Ingredients:

Urid Dal = 1 cup (200 gms)

Idly Rice = 4 cups (800 gms)

Fenugreek = 1/2 tsp (optional)

Raw Rice = 1 handful

Salt ( or thool uppu) = 10 gms


Method:

Wash Idly rice, raw rice and fenugreek, 3 times in filtered water and Soak for 3 to 4 hours.Wash Urid dal 2 times in filtered water and soak for 30 to 45 minutes only.

For example, if we soak Idli rice at 8 A.M., Urid dal need to be soaked at 10.15 A.M.

By 11A.M., start grinding the urid dal, add water little by little for first 10 minutes, in the grinder.

Urid dal need to be grinded for 20 to 30mins only. The suitable stage to remove the urid dal batter from the grinder is, some small bubbles appear, when we take it on hand and if drop a small amount batter in a bowl of water, the batter will remain same and it will not dissolve or mix to the water.

Remove the batter on the right time in a vessel.

(Note:- Don’t add too much water, because the idly will become flat. Always use the soaked water for grinding)


Now, add the soaked rice to the grinder and add water when it is needed. When the batter is grinded to 90 percent, ( that is not fully grounded, little coarse stage), we can remove the batter from the grinder and add it to urid dal batter. Add salt.


Mix well both the batters together using hand only, because it helps in fermenting process. Ferment for 8 hrs.


After fermentation, the batter rises to some extent, now mix well using a spatula and

refrigerate it. Idly batter is ready to steam idlies…