Home made soft Idli recipe

Ingredients

1 Idli rice - 2 cups
2 white rice /raw rice - 1/3 cups
3 Black gram/ urad Dal (Whole) - 3/4 cup
4 Fenugreek Seeds - 1 tsp
5 cooked rice - 1/2 cup
5 Salt, Water - as required

             Method

Wash and soak Idli rice and Raw rice with 1 tsp Fenugreek seeds in water for four – 5 hours.
Soak the Urad Dal/ Black gram (wash well) just an hour earlier than grinding. (If you're the usage of Idli grinder, use little less measure of Urad Dal).
Grind the soaked Urad Dal and cooked rice with sufficient water. Make positive you don’t grind it greater clean. Transfer to a wide vessel.
Next grind the soaked rice and grind with enough cold water until you get a slightly grainy batter. (Smooth batter will spoil the feel). Pour this batter to the vessel.
Mix the batter properly with a long ladle till you get a thick but easy-flowing batter. Add more water if you think the batter is simply too thick.
The consistency have to be correct in order that it is ideal for Dosas and Idlis. Not too loose or too thick!
Cover and preserve for fermenting in a single day (eight-10 hours).
Once it rises nicely, add salt and blend nicely.
Heat the steamer with enough water and grease the steamer plates with coconut oil.
Pour enough batter and steam for 5-7 mins on complete warmth. Do no longer reduce the heat even as cooking.
Allow it to chill for little while and take out the idlis using a spatula/ spoon.