PLAIN IDLI

Idli with tomato and coriander chutneys

INGREDIENTS:

Urad dal (minapappu) : 1 cup

Idli rawa : 2.5 cup
Fenugreek seeds : 1/8 tspoon
Salt : as required (approx. 1 tspoon)

METHOD:

1. Wash urad dal, add fenugreek seeds and soak for 4-5hrs.
2. Wash idli rawa and soak for 4-5hrs.
3. Grind urad dal in wet grinder for atleast 1/2 hr by adding water in the middle until it becomes soft/fluffy. Then transfer to another vessel.
4. Now squeeze extra water in the idli rawa and add to the batter, mix well, adjust the consistency with water, it should not be thick or watery, thick batter turns idlis to hard & thin to flat, it should fall haltingly.
5. Leave it for whole night (or) 8-10 hrs for fermentation, it mainly depends upon climate, in winter it needs more time, the volume of batter will be doubled after fermentation.
6. Now add salt, and grease the moulds with oil, and fill 75% of it with batter & cook for 10-15 min. check by inserting a tooth pick and it comes out clean.
7. Take out the stand from the vessel, let it be for 2min, then carefully take out with a small spatula (hastam), dip the spatula in water while taking and transfer to a hot box and serve with a chutney of your choice.

NOTE:

    Softness of the idli depends upon the batter consistency and fermentation process.