Idli rice * 3 cups Urad dal(whole) 1 cup Salt as needed Water to grind *I used the 1/4 cup measure
Wash and soak the rice and urad dal together for 3 hours. You can keep it in the refrigerator after half an hour. Drain the water and keep the water aside. The water we are going to use while grinding. If you didn’t keep the soaked rice and dal in the refrigerator you can add few ice cubes to the water. Adding ice water while grinding makes the batter fluffy and the heat of the mixie will not affect the batter. Grind the rice and urad dal by adding cold water time to time. Do not add too much. Add little by little. do not run the mixie continously. Give 5 seconds break and run the mixie. Once 3/4 th is done, use the whip mode to grind it. (turn the nob backwards from 0) This will make the batter fluffy.
Transfer this to a container and add salt and allow this to sit for 7-8 hours for fermentation .
Once done, grease the idli plates and pour the batter on the idli moulds. Cook it till it is completely cooked. Check it by inserting clean stick or moist fingers in the middle of the idli.
Once done take this out and afer a minute , using a wet spooon take the idlis out from the mould. Serve hot with any chutney or sambar of your choice.
K V SANKARAN
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