Black
gram – 1 cup (whole)
Par boiled rice – 3 cups
Fenugreek seeds – 1 tsp
Salt (rock) – 3 tsp
Makes
about 40 idlis, vary ingredients to reduce or increase number
of Idlies.
Soak
rice separately for 3 hours. Dhal and fenugreek seeds need to
be soaked together for about 3 hours. After that grind dhal till
it becomes smooth and frothy. Rice should be grinded to a coarse
consistency. Add salt and the ground dhal to the rice mixture
before removing from the mixer or grinder.
Store
this in a large vessel so that there is enough space for batter
to rise. Grinding and storing of batter should be done the previous
day, preferably in the night so that the batter would be ready
the next day. The batter should be allowed to ferment for about
15 – 18 hours. The next day, mix the batter well and pour
well in greased idli plates and steam for 10 minutes in a pressure
cooker. Enough
water should be used to prepare and grind the batter the previous
day. Water should not be added the next day after it ferments.
Dhal should be ground preferably in a grinder for at least 30
– 40 minutes for it to become frothy.
Serve
this hot steamed idlis with coconut chutney or Sambar.
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