Idli

Ingredients:

Servings: 24 medium size idlis

Ural dal-1 cup

Idli Ravva (thin)-2 cups

Fenugreek seeds-1/4 tsp

Thin Poha-1 cup

Salt-to taste 

Baking soda-1/2 tsp

Oil for greasing idli stand

Method:

1. Soak urad dal and fenugreek seeds together in a bowl of water overnight.

2. Next day, soak poha with just enough water that it gets wet and soft.

3. Now grind soaked urad dal with fenugreek seeds together with poha. You can do this in two batches. Add enough water to grind everything till smooth. The batter should be thick and pouring.

4. Transfer the batter to a big bowl and add idli rava. Mix properly. The bowl should be 1/2 full so that when the batter ferments, it doesn't overflow.

5. Cover with a lid and keep it on counter overnight. For best results, keep the bowl in an oven. The warmth in the oven is perfect for fermentation.

6. Next day, you should see beautiful fermentation. If the fermentation is not enough, let the batter ferment for few more hours. Mix the batter well with salt and baking soda and keep it aside. Now, take a pressure cooker and add 3 cups of water. Make sure the water wont touch the bottom of the idli stand when you place it. Boil the water on stove on medium flame.

7. Now take the idli stand and grease with oil. Pour the batter in the idli molds. Do not cover the mold upto the brim as the batter will overflow during steaming.

8. Place the stand in the pressure cooker and close it. Do not put on the whistle.

9. Let the idlis steam for 12 min. Turn off the stove, let the pressure go and open the lid immediately otherwise the water will condense on idlis.

10. Let them sit for couple of minutes and serve the idlis with sambhar and/or chutney!

11. Refrigerate remaining batter.

Note: Dont add salt and baking soda before fermentation. After fermentation, add salt and baking soda just before use. Refrigerate remaining batter as it is.