Wash and soak whole urad dal (without skin) and fenugreek seeds in water for 6-7 hours. After an hour or two, keep the urad dal with the water in the refrigerator. We can use that water (needed water) for grinding. (do not use split urad dal for idlis).
Wash and soak rice for 6-7 hours.
Soak poha/aval for 1 hour before grinding.
Now let the mixie rest for 10 minutes as it would have been heated by now.
Grind rice in 2 batches. Grind rice along with beaten rice/poha until slightly grainy. (a little finer than rava/semolina). Again use ice water for grinding and do not operate the mixie continuously.
Now mix the rice batter with the urad dal batter. Add salt and mix it well with your hands. By mixing with our hands enough air will be incorporated into the mixture. This will also aid fermentation.
On the whole I have used just 1 cup and 3 tbsp of water for grinding both urad dal and rice. This is just an approximate measure for you to have an idea. This may vary.
The consistency of the batter should not be too thick nor too thin. When you dip the ladle into the batter, it should coat the back of the ladle and when you take a ladle of batter and drop it back into the container, the batter should fall back into the bowl in ribbons, which slowly disappears back into the mixture. So getting the right batter consistency is important for soft idlis, whether you grind it in the mixie or wet grinder.
Just as consistency of the batter is important, proper fermentation is also important. Fermentation time depends on the weather conditons.
I kept it covered overnight and see how beautifully the batter has fermented.
Now mix the fermented batter well and refrigerate it, if you are not going to make idlis immediately.
How to make idlis
Boil water in a steamer, once water starts boiling, grease idli moulds and pour a small ladle of batter into the moulds. (As it is just 5 idlis, I used a kadai and an idli mould – lined the idli plate with a damp thin muslin cloth and poured the batter into the mold, this will give a nice texture to the idlis).
Steam for 10-12 minutes or until it is cooked.
Enjoy soft and spongy idlis with any side dish of your choice. Check out my List of
Few Things to keep in mind when grinding idli batter in mixie
1. Soaking for 6-7 hours is important.
2. Use ice water for grinding.
3. Do not operate the mixie continuously.
4. Adding poha gives soft and spongy idlis when grinding it in mixie. You don’t need aval/poha when grinding for idli batter in wet grinder .
|Idli with Brinjal Kosumalli and Idli Milagi podi with nallennai.|
Note – Those who cannot get idli rice can use parboiled sona masoori rice or ponni rice varieties.