Urad Daal / Black Lentil - 1 Cup
Fenugreek or Methi Seeds - 1 tsp.
Idli Rava/ Thick Semolina - 2 Cup
Salt - 1 tsp.
|Batter in the mold, ready to get steamed|
Method of Preparation:
~ Wash and Soak Urad dal and Fenugreek seeds overnight or for 4 to 6 hours.
~ Discard the water and rinse them again. Grind them smooth using a grinder or a blender with minimal water. The batter should be thicker than for dosa or pancake batter.
~ Leave it to ferment in a warm place for 4 to 6 hours.
~ When ready to do the idli, soak idli rava in water (just to get it wet and soft) for 15 to 20 minutes.
~ Mix this with urad batter, add salt.
~ Lightly oil the idli molds, bring water to boil in a pressure cooker (with lid open)
~ Pour little batter in all the molds, and place it in the cooker. Cover with lid. DO NOT put the whistle on.
~ Once the steam starts coming out, continue to cook on high for 7 minutes.
~ Switch the gas off, once you are able to handle, remove the lid and take out the molds.
~ Once molds are cooled, using a spoon take out the idli's.
~ Serve it hot with chutney and sambhar.
You might like the Celery Chutney recipe that I served up with the idli's.
- Split urad dal is white in color. But when they are whole bean it's black. Hence the name black Lentil.
- Urad daal increases in volume once soaked, so choose a bigger vessel to soak it in and also add more water.
- It's important to throw the soaked in water. This will make sure the idli's won't trouble the gastric person.