Mixer or Blender Idli
These idlis turn out unbelievably soft and spongy
Servings 1 kg batter
Ingredients
- 1.5 cups Idli rice
- 1/3 cup urad dhall
- few grains fenugreek seeds
- 1/8 cup poha/beaten rice
- salt as needed
- water as needed
Instructions
- Wash and soak the rice and poha seperately . Soak the urad dhal with the fenugreek seeds in the refrigerator. Soak them all for atleast 2 hours .
- Grind the urad dhal and the poha together to a nice paste. Keeping the urad dhal in the fridge ensures that the mixer does not get heated up.
- Transfer to a vessel and grind the rice to a nice paste. Mix this up with the urad dhal batter and a bit of salt and ferment for 6 hours to overnight.
- Next day, mix up again and check for salt. The batter should be mildly sour.
- Grease the idli plates, and pour the batter into the molds. Steam them in the idli cooker for about 12 minutes.
- Check the idli for doneness, let it rest for a minute or two in the mold. Scoop the idlis out using a sharp spoon and serve with any chutney or Sambar.
- You can also make dosa/ Indian crepe with this batter, as with any other idli batter.