Idli batter and Idli preparation

 Idli Batter Preparation

Ingredients

Raw Rice - 2 cups

Boiled Rice - 3 cups

Peeled Whole Black Gram - 1 cup

Flattened Rice - 1/2 cup

Sago Pearls - 1/4 cup

Fenugreek seeds - 1 tablespoon

Salt - 3-4 tablespoons

Idli batter making process:

1) Wash all the ingredients separately and soak in a vessel for 5 hours. 

2) Add all the ingredients and salt in the grinder without water. Use fresh water little by little while grinding. Grind it to a fine paste and let it ferment for 8-10 hours. 

3) Take out few scoops of fermented batter in a separate vessel as required. Add water to it to have a flowing consistency.

Idli Batter is ready for use.

Cooking Idli :

1) Check if the batter is fluffy. If not, mix a pinch of baking soda in few drops of water in a ladle and pour it in the batter. Stir and mix it in the batter with light hand. Leave it as such for 10-15 minutes.

2) Pour 1-2 cups of water in the idli cooker. Close the lid and let it get heated up for 5-10 minutes untill the water starts to boil.

3) In the meantime, oil the idli mould with fingertips.

4) Pour the batter in the moulds and keep it in the cooker to steam for 10 minutes.

5) Put the stove off and leave the cooker as is for 10-15 minutes.

6) Take some water in a bowl. Dip a sharp edged spoon in this water and demould the idlis by pearcing the idli edges in a circular manner. Alternatively, if the temperature is bearable, it can demoulded with fingers in the same manner.

Enjoy the idli with varieties of chutneys, sambhar, gravies and curries.