📝 Ingredients
For Idli:
- 2 cups idli rice
- ½ cup urad dal (whole, skinless – best for fluffiness)
- 2 tbsp poha (flattened rice – makes idlis soft)
- ¼ tsp methi seeds (fenugreek – aids fermentation)
- Salt – to taste
- Water – for soaking and grinding
- Ghee or oil – for greasing plates
- Optional: 2 tbsp cooked rice (adds extra softness)
- Optional: A pinch of baking soda (only if fermentation is weak)
👩🍳Recipe
- Step 1: Soak the Ingredients
- -Wash and soak idli rice and urad dal (with methi seeds) separately in water for 4–5 hours.
- - poha just 30 minutes before grinding.
- Step 2: Grind to Smooth Batter
- -Grind urad dal with methi seeds first till it’s fluffy.
- - Then grind rice and poha to a smooth batter (a bit grainy is okay).
- -Mix both batters, add salt, and allow it to ferment overnight until batter rises and turns airy.
- Step 3: Prepare for Steaming
- -Grease steel plates or thatte idli plates with ghee or oil.
- - the batter into each plate (don’t fill to the brim).
- Step 4: Steam the Idlis
- -Place the plates in a steamer and steam for 12–15 minutes on medium flame.
- - Insert a toothpick or knife to check doneness — it should come out clean.
- Step 5: Serve Hot
- -Let them cool slightly, then gently remove the idlis from plates.
- - Serve hot with coconut chutney, sambar, or spicy chutney powder with ghee.
- - can also drizzle a little melted butter or ghee on top for a rich finish!