ALL YOU NEED:
|Idly rice||2 cups|
|Urad Dhall||1/2 cup|
Soak idly rice and Urad dhall + Fenugreek in a separate bowl for 3 to 4 hours. Once done, take the urad dhall + Fenugreek, wash it with cold water and put the whole mixture in grinder and add some water in between so that grinder will not get tighten/struck while grinding. Allow it to grind until it become soft and fluffy. Now take out the urad dhall and place it in a large bowl and cover it with lid immediately.
Now take the soaked rice bowl and wash it well and drain the water. Add the rice in the grinder (its not required to clean the grinder perfectly after grining the urad dhall). Add good amount of water and grind it until it reach the slight coarse consistency. Once done, replace the rice flour to the urad dhall batter and mix well by adding required salt. Take care, the mixed batter should fit only the 3/4th portion of the vessel. Because after fermentation it occupies the whole portion of the vessel.
Once mixing it, let it sit for overnight or for 10 to 11 hours to get fermented. Proof of well fermentation are, you can see some small bubbles on top of the batter and the batter will be raised. Now to prepare idly, take idly pan, grease the moulds with oil. Take a laddle of batter and pour it in each mould of idly pan. Steam it for 15 mins in medium flame. Once after 15 mins, open the lid, leave it for 2 mins and take out using a spoon and serve hot with chutney or sambar.
Note: Mom will say, if we soak urad dhall in cold waer, the urad dhall batter yield will be more.
♬ Sangeetha♡Nambi ♬