This lockdown taught us many things and part of it was cooking and creating some of the simplest things at home. One of my favourites is whipping up a batter! This one is slightly tricky but once you get a hang of it…its a piece of Idli! HAHA…
Check out the recipe as follows…
Soaking Time: 4 hours Preparation Time: 5 mins Fermenting Time: 10/12 hours Cooking Time: 20 mins
Ingredients For Idli Batter
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
2 cups par-boiled rice (ukda chawal)
3 tbsp thick beaten rice (jada poha)
1 Cup Sabudana
2 cups Idli Rawa
- To make thick idli batter, combine the urad dal and fenugreek seeds, Idli rawa, beaten rice, sabudana and add enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4/5hours.
- Wash and drain the mixture and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside after adding salt.
- Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
- After fermentation, mix the idli batter well once again and pour spoonfuls of the batter into each of the greased idli moulds to make soft idli.
If you happen to make idlis using this batter, do not forget to let me know!
Keep on cooking…