Idli Rice or Boiled Rice - 3 Cups
Whole White Urad Dal - 1 Cup
Fenugreek Seeds/Methidana - 1/2 tsp
Water - 2-3 Cups
Soda-bi-Card - 1/2 tsp
Salt - As needed, I add 1 tsp
0. Before we move on to the post here is picture of idli rice and white urad dal that we should use.
1. Wash 4-5 idli rice and urad dal and soak idli rice and urad dal with fenugreek seeds separately with ample of water (I normally add water covering 3-4 inches above rice and dal) for 5-6 hours. Soaking with enough water ensures dal and rice both gets double in quantity. You can keep the water will be useful for grinding.
~ Normally I will soak rice and dal around 4pm while making tea and grind teh batter 9 or 10 pm and let it get fermented overnight.
2. Use large jar to grind batter, in jar add soaked dal and fenugreek seeds add 1/2 cup of water and grind in high speed for a minute, add 1/4 - 1/2 cup of water again and grind until smooth. If your mixer start making noise add more water.
3. Urad dal batter will be soft, fluffy and smooth if grind properly with enough water. Always remember to add water, if you don't add enough water your mixie will start making noise so that's a hint for you to add water.
4. Transfer batter to a large container that you wish to store batter in. It has to be large as the batter will double after fermentation.
5. Now in the same jar add half of rice (I normally grind rice in 2 batches, you can do the same in 3 batches too), 1/2-3/4 cup of water and grind for 2-3 minutes in high speed. After each minute stop the mixie and check if more water is needed.
6. If more water is need add 1/8 to 1/4 cup of water and grind again. Idli batter will have
slight grainy texture (more like texture of super fine semolina).
7. Transfer batter to the container we transfer urad dal batter. Now add remaining rice and water same like in step 6, 7 and grind.
8. In a small bowl dissolve soda with 2-3 tbsp water, add this water to prepared batter (you can also add salt now) and mix gently to combine everything together, using hand is best option.
9. Cover and let it ferment for over night or 8 hours. If your weather conditions is cold it might required another 1-2 extra to ferment. When the batter gets double means it's fermented well.
10. To make idli, take required amount of batter in another container add salt (if not added before) and stir gently, do not over mix. Grease idli plate with oil well or lay wet cloth or use wet muslin cloth, fill each impression with a ladle ful of batter or until 3/4.
11. Meanwhile add water in steamer or pressure cooker and let it start to steam, place idli plates stand close steamer or cooker (don't use cooker weight ) and steam for 10-12 minutes. Off flame and allow it to cool, take out the idli stand and sprinkle little water on each plate, use a spoon to scoop out idli. If using cloth then gently invert the cloth to remove idli.
Serve hot with chutney, sambar of your choice.