Idli Recipe

Ingredients:

• 1 measure Urad Dal
• 1 measure Parboiled Rice
• 2 1/2 measures Sona Masoori Rice (or any rice you use for daily cooking)
• 1 tsp Fenugreek Seed powder
• Salt to taste

Method:

• Soak all the ingredients separately for about 4-5 hours. The best results are achieved, using a table top wet grinder for making the batter. The stones aerate the urad dal paste very well, which is the most important recipe factor in making the idlis fluffy and soft.
• First grind the Urad dal and fenugreek powder, adding water in small quantities, till it becomes really light and doubles in volume. Keep the urad dal paste separately. Grind the parboiled rice first, then add the other rice and grind till the mixture becomes a coarse batter.
• Mix in the rice with the Dal paste, making sure not to stir too vigorously. Add salt and allow the batter to ferment well for 8-10 hours, at a room temperature of 85-90 degree Fahrenheit. In the winter, slightly warm the oven to a temperature of 200 degree F, and turn it off, and keep the batter in the oven, overnight.

To make the idlis:
• Grease the idli plates with some oil or ghee, and pour the batter. Steam for 15-20 minutes.
• Remove, drizzle some ghee and enjoy with Idli Podi, spicy Chutney, or Sambhar.
• You can try our Masala Idli, Podi Idli recipe with leftover Idlis or freshly made Idlis.

This Idli recipe is widely known as Kushboo Idli in Tamil Nadu, Mallige Idli in Karnataka.