Classic Indian Dish: Perfect Idli Making (Watch & Prepare)

Soft and spongy Idlies. Today we will make its batter.

We can make several items from one batter, such as Dosa, Idli, and Uttapama.

Take Four Cups of Idli Rice. One cup of Udad dal (Split black lentils). Wash it properly.

Add one spoon of Methi seeds (fenugreek seeds).

Wash rice three four times. Leave the rice in water for about eight hours.

After eight hours, or the next morning.

Grind it in three or four batches.

Batter must be absolutely smooth without any grain in it.

Grind Udad dal with a little water. Mix rice and Udad dal batter and add a little salt.

If the batter is thick, you can add a little water and dilute it.

Transfer the batter into a bigger pot or any other vessel to ferment.

The fermented batter can be used for at least one week if you like.

The batter after fermentation is ready.

Pour the batter into idli moulds.

Cook for about eight minutes in idli cooker.

Perfect idlies are ready to be eaten.