Homemade Idli Batter for soft and spongy idli
Idli Rice- 3 cups
- Urad daal/black gram-1 cup
- (we used skinless gram)
- Poha/Flatten rice- 1/2 cup
- Methi/fenugreek seeds- 1 tbsp
- Salt – 3-4 tbsp
- Water as required
Take Idli rice in a bowl, you can take any varieties of rice. Now wash rice with plenty of water.Then add poha or flatten rice into rice bowl.Cover it and soak it for 3-4 hours or over night.
Take urad daal in a bowl and wash it with water till white powder goes out.Now add in fenugreek seeds /methi dana.Cover it and soak it for 3-4 hours or overnight. If you are using black skin dal then try to remove black skin.
The ratio of daal and rice is 1:3.
When rice and dal is soaked then take out rice from water and add in mixer jar, now grind it fine with a little help of water.And pour this batter into a big vessel because when batter will ferment it can come out.So we require big pot.
Same process we will repeat for grinding dal also, and in that same rice batter vessel we will add daal batter to.Mix them very well.
Do not add salt right now.If you are living in hot/summer areas then add salt, salt will prevent over fermentation.
Cover vessel and keep it in warm place for over night.Next morning whisk batter very well, now add salt and make Idlis in Idli pot.
You can make dosa too with this batter but for that add little water,because dosa batter should be little runny.
Serve idlis with coconut chutney, sambhar or podi powder. Kids will enjoy idlis so much, its a great idea for their lunch box.
Music Courtesy :
Guiton Sketch by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)