Friday, February 6, 2009



cups urad dal or split black gram
2 1/2 cup paraboiled rice or normal rice
1/4 teaspoon fenugreek or methi seeds
1 teaspoon salt

Wash and soak the urad dal for 6-8 hours. Wash and soak the rice and methi seeds together for 6-8 hours. While grinding, grind approximately 1 /3 part of the urad dal till smooth( To check if it is ground well, I put the batter between my thumb and index finger and stretch my fingers apart and check if the batter forms a string. If the string of batter breaks, while stretching into a string, I grind it further). I have also posted some photos here.
Repeat the grinding steps with the rest of the urad and rice.

Mix salt and keep the batter for fermentation in a warm place for 8-10 hours. During winter's I set the oven on the warm setting for around 15 minutes and then switch it off. Then I keep the idli batter container inside the oven for the next 10 hours (don't forget to mix in salt, else the batter will turn sour and smell).

Line the idli moulds in the idli stand with thin layer of oil and put the idli batter in the idli moulds. Steam for around 20 minutes. Leave it on the stand for 5-10 minutes before removing the idlis. I used a "pedavan" or a traditional Konkani steamer.

Serve hot with chutney and/or sambar.