This recipe is a favorite breakfast, lunch, dinner or snacking item for every Indian household. The secret to perfect soft idlis is the ideal mix. I hope my perfect mix turns out to be perfect for you too.
Preparation Time : 15 minutes
Fermentation Time : 8-9 hours or overnight
Serves : 6 persons, Makes 36 medium idli’s
Ingredients :
Urad Daal : 1 cup
Parboiled Rice : 2 cups (Ukda Chawal / Ukhuwa Chaul / KRT rice)
Raw Rice : 1/2 cup (any white rice variety can be used)
Methi seeds : 1 teaspoon
Salt to taste
Water as required
Oil for greasing
Method : In a big bowl Soak both parboiled and raw rice in enough water for minimum 4-5 hours. In another bowl soak the Urad daal and Methi seeds also for minimum 4-5 hours. After enough soaking wash both separately and grind both separately using little water in a wet grinder to make a thick paste. Now in a big bowl mix both the pastes together mixing clock wise and leave aside for 8-9 hours or overnight to ferment. You will notice that the paste has become fluffy. Now add salt and a little water and mix into a thick batter.  Grease the Idli moulds with a little oil and pour a spoonful of batter into each mould. Now steam in a rice cooker, steamer or pressure cooker without the whistle for 10 minutes and check with a toothpick. If the toothpick comes out clean then the idlis are ready to be served with sambhar and coconut chutney.


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