how to make Idli

Ingredients

2 cups idli rava / cream of rice
8-9 methi seeds / fenugreek seeds
½ cup urad dal / spilt & skinned black gram lentils
¼ cup poha / flattened rice
salt as required
water for soaking

Instructions

1) soak the Idli Rava in enough water for 5-6 hours.
2) in another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 5-6 hours.
3) drain the water from the urad dal and keep it aside.
4) we shall utilize some of this water for grinding the idli batter.
5) drain the water from the idli rava and discard.
6) in a wet grinder, add the idli rava, urad dal, methi seeds, poha.
7) add some of the urad dal strained water and begun to grind. 

 if the batter appears too thick, add some water.
9) grind to a smooth batter.
10) pour in a non reactive deep pan or pot to give room for fermentation & rising of the batter.
11) add salt and stir well.
12) cover with a lid and keep the batter in a warm place for 8 hours.
13) after 8 hours the batter would have fermented and risen.
14) grease or brush the idli moulds with oil.
15) keep a pan or steamer on the stove with some water.
16) stir the batter gently.
17) pour the batter in the idli moulds/sanchas using ice-cream scoop / laddle
18) by now the water must have begin boiling in the pan.
19) place the idli stand in the pan.
20) cover with a lid and steam the idlis.
21) steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
22) serve hot and steaming idlis with sambar or chutney over a banana leaf traditionally and relish