Idly Batter / How to make Soft Idlis
Idli rice - 4 cups
You can also use parboiled rice if idli rice is not available
Urad Dal/White Lentil - 1 cup
Fenugreek seeds - 2 tsp
Salt to taste
Clean and soak the rice and urad dal along with fenugreek seeds in some water in separate bowls for 4-5 hours.
Now grind the urad dal with fenugreek seeds in your food processor with enough water to make a smooth batter. Next grind the rice with water.
Transfer the content in a pan and add some salt to taste and mix it well. If you feel the batter is too thick add some more water and keep it outside overnight or for 6 hours for fermentation.
Grease the idli plate with oil and fill idli plate with the batter and steam it for 7-8 minutes.
Sprinkle little water on the back of the plate and carefully take out idlis from the sides.
Do not make the batter too thin. It should be of flowing consistency , not runny.
Once the batter rises and it has fermented, you can use it to make Idli or Dosa.