Idli Recipe | Soft Idli Batter Recipe with Tips & Tricks

• 2 cups Idli Rice
• 1 cup Urad Dal / Ulundu Paruppu ((skinned urad dal))
• ¼ tsp Fenugreek Seeds ((vendayam))
• ½ cup Cooked Rice
• Salt to taste
• Water as needed

Soaking Dal & Rice

1. 1

   Wash and soak urad dal and fenugreek seeds separately for 4 hours. Wash and soak rice separately for 5 to 6 hours.

Grinding Idli Batter

1. 2

   Once soaked, Drain the water. First let's grind the urad dal. Take urad dal mix in a blender and add little water at a time and make it into a smooth batter. Transfer this to a large container.

2. 3

   Now take rice in the same blender and add little water and make it into a smooth batter. Once it reaches a smooth mix add in cooked rice and make it into a smooth batter.

3. 4

   Pour this over urad dal mix, add in salt and mix well. Make sure you use a large container for fermentation.

Fermentation of Batter

1. 5

   Cover the container and let it ferment overnight or 8 to 10 hours. The next day, the batter should be risen well. Mix this batter well.

Steaming Idli

1. 6

   Grease idli plates with little oil and spoon the batter into each moulds. Place this idli plates into steamer and steam for 8 to 10 mins.

2. 7

   Once it is steamed, remove it and let it cool for 5 minutes before unmoulding.

3. 8

   Now dip a spoon in water and slide under idlies and remove it and store in a hot casserole.

4. 9

   Serve with sambar.