Soft Idli

Prep Time: 5min
Soak Time: 4hrs
Fermentation Time: 8hrs or overnight
Cook Time: 20min
Total Time: 12hrs 25min
Yield: 12 Idlis

Ingredients

1 Cup Idli Rava
3/4 Cup Urad Dal(Minapappu)
Salt to Taste
3 Tblspn Water
1 Glass of Water, medium sized
1 Tspn Oil

Directions

• In separate bowls add urad dal & idli rava. Wash under running water & soak each of them in water for 4 hours.
• After 4 hours; drain water completely & add urad dal, 3 tablespoon water to a mixie jar. Grind it into a smooth paste. Transfer urad dal paste, idli rava (drain water completely from idli rava before adding urad dal paste) to a large mixing bowl & combine well.

• For fermentation; cover the bowl & set aside in warm place for 8 hours or overnight (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt into idly batter & mix well (if the batter is too thick add 1 tablespoon water). Grease idly plates & fill each mould with batter using a spoon.

• Bring a glass of water to a boil in idly steamer or pressure cooker & place the idli stand in the steamer. Cover with a lid & steam for 10-15 minutes on a medium flame or until idlis are cooked.
• Turn off the flame & after 5 minutes open the lid. Remove the idli stand from water. With a spoon loosen the sides of the idli & demould them. Transfer them to a plate.
• Serve idli with peanut chutney, coconut chutney, ginger chutney, onion chutney & sambar. 

Note: Fermented batter(no salt added) stored in an airtight container stays fresh for 3-5 days when refrigerated.