Ingredients:
Dosa rice 2 cups
Udad dal 1 cup
Thick poha (beaten rice) 2 handful
Methi seeds ( fenugreek seeds) 1/4 tsp
Method:
1. Soak rice, udad dal- methi seeds separately for atleast 5-6 hours.
2. Just before grinding - wash and clean the poha and soak it in water and set it aside.
3. First grind the rice into a paste using enough water (not too fine nor too coarse) empty it in a clean vessel and set it aside.
4. Next, grind the udad dal-methi, and poha ( drain the water from the soaked poha) into and medium coarse-fine paste.
5. Add this batter to the rice batter. Add salt as per your taste and mix well.
6. Cover the vessel and keep it in a cool ,dry place to ferment over night.
To prepare Idlis:
1. The next morning, carefully stir the batter as it would've risen due to fermentation.
2. Transfer as much batter you need for the idli preparation into a smaller vessel and refrigerate the rest of the batter. This way the batter will last for a couple of days, without getting sour.
you can use it as and when you need it.
3. Grease the idli stand groves with little oil and spoon enough batter to cover the groves. I steam idlis in greased steel bowls. Place them in the steaming utensil and steam for 30- 35 minutes or until done.
4. Once the idlis are done, open the lid of the steamer and remove the idlis from it and let it cool for a couple of minutes in the idli stand/bowls .
5. Dish out the idlis using a knife or a butter knife, run it in circular motion around edges of the idlis.
6. Serve the Idlis with any chutney of your choice.
Dosa rice 2 cups
Udad dal 1 cup
Thick poha (beaten rice) 2 handful
Methi seeds ( fenugreek seeds) 1/4 tsp
Method:
1. Soak rice, udad dal- methi seeds separately for atleast 5-6 hours.
2. Just before grinding - wash and clean the poha and soak it in water and set it aside.
3. First grind the rice into a paste using enough water (not too fine nor too coarse) empty it in a clean vessel and set it aside.
4. Next, grind the udad dal-methi, and poha ( drain the water from the soaked poha) into and medium coarse-fine paste.
5. Add this batter to the rice batter. Add salt as per your taste and mix well.
6. Cover the vessel and keep it in a cool ,dry place to ferment over night.
To prepare Idlis:
1. The next morning, carefully stir the batter as it would've risen due to fermentation.
2. Transfer as much batter you need for the idli preparation into a smaller vessel and refrigerate the rest of the batter. This way the batter will last for a couple of days, without getting sour.
you can use it as and when you need it.
3. Grease the idli stand groves with little oil and spoon enough batter to cover the groves. I steam idlis in greased steel bowls. Place them in the steaming utensil and steam for 30- 35 minutes or until done.
4. Once the idlis are done, open the lid of the steamer and remove the idlis from it and let it cool for a couple of minutes in the idli stand/bowls .
5. Dish out the idlis using a knife or a butter knife, run it in circular motion around edges of the idlis.
6. Serve the Idlis with any chutney of your choice.
