Wash and soak Urad dal and Fenugreek seeds for 4 hours.
Grind the soaked mixture into a smooth batter.
Soak Idli Rava for 2 hours.
Mix the Urad dal batter with the soaked Idli Rava and combine well.
Cover and place the mixture in a warm area to ferment for 8 hours.
After 8 hours, add salt and mix gently.
Grease Idli molds with oil, pour in the batter.
Steam the batter in an Idli cooker for 10 minutes or until fully cooked.
Serve hot with chutney and sambar.
Ingredients
Directions
Wash and soak Urad dal and Fenugreek seeds for 4 hours.
Grind the soaked mixture into a smooth batter.
Soak Idli Rava for 2 hours.
Mix the Urad dal batter with the soaked Idli Rava and combine well.
Cover and place the mixture in a warm area to ferment for 8 hours.
After 8 hours, add salt and mix gently.
Grease Idli molds with oil, pour in the batter.
Steam the batter in an Idli cooker for 10 minutes or until fully cooked.
Serve hot with chutney and sambar.
Notes
Tips
- Soak the Urad dal and Fenugreek seeds for at least 4 hours for a soft and fluffy Idli.
- Use a wet grinder to grind the batter for a smoother consistency.
- Place the batter in a warm area to ferment for at least 8 hours.
- Mix salt gently into the batter to avoid deflating the fermented batter.
- Grease the Idli molds lightly with oil to prevent the Idlis from sticking.
- Use a steamer or pressure cooker to cook the Idlis. Ensure that the water in the steamer or pressure cooker does not touch the Idlis.
- Cook the Idlis on medium heat for 10 minutes or until they are soft and spongy.
- Serve hot Idlis with chutney and sambar for a delicious breakfast.
- Store the batter in the refrigerator for up to 2 days.
- You can add some finely chopped vegetables or spices to the batter for a flavorful twist.
FAQs
Q. What is Idli Rava and where can I find it?
A: Idli Rava is a type of semolina used to make Idlis. It can be found in Indian grocery stores or online.
Q. Can I use regular semolina instead of Idli Rava?
A: Regular semolina may not give the same texture and result as Idli Rava, but it can be used as a substitute.
Q. Can I make the batter in a blender instead of grinding it?
A: Yes, a blender can be used to grind the Urad dal and Fenugreek seeds, but a wet grinder is preferred as it gives a smoother batter.
Q. How long does the batter need to ferment?
A: The batter should be fermented for at least 8 hours in a warm area.
Q. What should I do if the batter hasn’t fermented enough?
A: If the batter hasn’t fermented enough, you can place it in a warm area for a few more hours.
Q. Can I make Idlis without a steamer?
A: Yes, you can make Idlis in a pressure cooker by placing a stand in the bottom and covering the cooker with a lid without the whistle.
Q. How long does it take to cook Idlis?
A: It takes about 10 minutes to cook Idlis in an Idli cooker.
Q. How many Idlis does this recipe make?
A: The number of Idlis this recipe makes depends on the size of your Idli molds. But with the given quantity, it makes around 12-15 medium-sized Idlis.