super soft spongy idli
ingredients
- idli rice 1 1/2 cup
- urad dal - 1/2 cup
- fenugreek seeds - 3/4 tsp
- salt -3/4 tsp
- rinse the rice thoroughly for 3-4 times and soak in enough water for 4 hours
- rinse the dal once and soak for 4 hours ( I usually refrigerate the dal for the last 2 hours because it helps to grind the dal without getting hot )
- similarly soak the fenugreek seeds also
- then grind the dal along with salt and enough water until soft and fluffy (I use the dal soaked water for grinding dal and rice as it speeds up the fermentation ) While grinding the dal, don't allow it to become too hot .You can add some ice cubes also .
- grind the rice and fenugreek seeds using the dal soaked water into a fine paste
- mix this with the ground dal and stir with your hands for 10 minutes .
- the batter must be of correct consistency ,not too thin,not too thick.
- let the batter ferment for 10-12 hours .
- do not use an air tight container for fermenting the batter
- stir the fermented batter very gently
- ladle out the batter into a greased idli tray and steam cook for 10 minutes .
- after removing from the steamer allow them to cool for a couple of minutes and then remove from the tray
- serve the idlis with chutney and sambar.
