Soyabean idli
Soft and spongy idlis made with rice, urad and soyabeans
Servings 24 idlis
Ingredients
- 1½ cup idli rice
- ⅓ cup soya beans
- a handful urad dal
- a handful poha
- a pinch methi seeds/fenugreek seeds
- water as needed
- salt as needed
Instructions
- Take the idli rice, soya bean, urad dal, and poha together in a vessel. Wash it thoroughly and soak in sufficient quantity of water for 2 to 4 hours.
- Grind in a wet grinder or a mixer to a smooth batter.
- Add salt as needed and let it ferment overnight or for 6 hours. Once it ferments, mix it gently and check for salt.
- Grease the idli plates and pour the batter into the molds. Steam in an idli cooker or a steamer for 10-12 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.
