Idli Batter Ingredients
Wash and Soak Rice along with Fenugreek Seeds for 4 to 5 hours
Wash and soak Urad Dal for 4-5 hours
After 4 hours, grind soaked urad dal into a fine paste with ¼ cup of water.
Remove it in a bottom vessel (Take a large bowl to avoid spilling over after fermentation)
In the same jar, grind soaked rice with ¼ cup of cooked rice and a little water.
The Rice batter is ready.
Pour rice batter into the same vessel and mix. If the batter is too thick, add little water.
Rest this for 10 – 12 hours (overnight) for Fermentation
After 10-12 hours, the batter is well fermented. Add some salt and little water and mix well.
Tasty and soft Idli batter is ready Grace the Idli maker and makes Idli as required, and serve it hot with coconut chutney.
