Idli Recipe

Pick and rinse dal and rice.

Now rinse the poha and add to the rice and dal. Add water, Mix well.

Cover and keep the rice + poha to soak for 4 to 5 hours.

In a separate bowl, rinse the urad dal and methi seeds a couple of times. Soak the urad dal with rice for 4 to 5 hours.

Drain the soaked rice and dal mixture. Reserve the water. Grind the mixture, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.

Remove the batter in a big bowl or vessel, Add salt and mix well.
Cover and let the batter ferment for 8 to 9 hours or more if required.
After the fermentation process is over, the idli batter will become double in size and rise.

Grease the idli moulds. Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.

Steam for 12 to 15 mins or until the idli is done. Garnish with fried curry leaves. Serve the steaming hot idli with coconut chutney and sambar.

Remaining batter can be stored in the refrigerator for a couple of days.