Idly
Servings 20
Ingredients
- 1 cup Urad dal or black gram
- 2 cups Idly Rava
- 2-3 tbsp Salt or as per your taste
Instructions
How to prepare Idly Batter
- Rinse and soak urad dal for 6hrs.
- Soak idly rava for 6 hrs.
- Take dal in a blender or add full dal to the wet grinder and blend it smoothly by adding little by little water when ever it required.
- Transfer the batter to the large vessel and add salt.
- Drain off the water and also squeeze the excess water from the rava with hands and keep aside. Make sure that there is no water in the rava.
- Add idly rava to the urad dal batter.
- Mix the rava and urad dal batter nicely.
- Keep the batter in a warm place and let it rest for 6-8 hrs or until it ferments well without becoming sour. If you are living in a cool place, place the batter in the oven and turn on the light.
- A well fermented batter rises well and looks fluffy.
How to prepare soft idly
- Grease the Idly plates with ghee or oil.
- Gently mix the batter and take a half a ladle of batter and pour it in the idly moulds.
- Add 1 cup water to a vessel. Here I am using rice cooker to prepare idly. If you are using pressure cooker, remove the whistle.
- Place the idly plates in the vessel and steam it for 8mins in rice cooker or 10-12 mins in pressure cooker or vessel.
- Remove the idly plates from the vessel and let it cool for a minute or two.
- Using spatula remove the idly from the plates and serve hot with ghee and peanut chutney or sambar.
