Idli

Idli Rice - soaked for 1 hour - 3 cups
Urad Dal - soaked for 1 hour - 1 cup
Vendayam or Fenugreek seed - 1 tsp
Salt

Add 1 tsp of Fenugreek seeds to Idli Rice and soak it in water in a bowl for 1 hour. Soak Urad dal separately in a bowl of water for 1 hour. Grind urad dal to a batter in a grinder or blender and leave it separately. Grind the rice to batter consistently and mix it with the urad dal batter. Put salt in it and leave it to ferment overnight outside in a covered vessel or container. The fermented batter will double in size due to air bubbles hence fill it in a container which is double the size of the batter. The next day the batter is ready to be used. Mix the batter with a spoon and the air bubbles will disappear. Once the batter has fermented, you can leave it in the refrigerator. The batter holds good for a week. If you leave the batter outside without refrigeration once fermented, it turns sour, though it is edible. Some people prefer sour batter. You can use the batter instantly without fermenting it, it tastes good too. Once the batter is prepared, pour the batter into idli plates and steam it for around 15 mins. Idli is ready.


Serving Size: Makes 36 idlis or 36 servings

Number of Servings: 36

Recipe submitted by SparkPeople user GENIUSNITHI.