Perfect Idli recipe

Perfect Idli recipe #rumble #rubleshorts
Idli recipe

Ingredients:

1 cup of urad dal (black gram)
2 cups of idli rice (parboiled rice)
Salt to taste
Instructions:

Wash the urad dal and idli rice separately, then soak them in water for about 4-6 hours or overnight.

After soaking, drain the water from the urad dal and rice.

Grind the urad dal to a smooth and fluffy batter, adding a little water if needed. The batter should be thick and airy.

Grind the rice to a slightly coarse texture. It should be like fine semolina (rava).

Mix the urad dal and rice batter together, add salt, and stir well. The batter should be of pouring consistency, similar to pancake batter.

Ferment the batter by leaving it in a warm place for about 6-8 hours or until it doubles in volume. This step is crucial for the idlis to turn out soft.

Once the batter is fermented, grease the idli plates or molds with a little oil or ghee.

Pour the batter into the idli plates, filling each mold about 3/4 full.

Steam the idlis in a steamer for about 10-12 minutes. Check with a toothpick or knife to see if they're done. It should come out clean when inserted into an idli.

Allow the idlis to cool for a minute before removing them from the molds. Use a butter knife or a small spatula to gently lift them out.

Your idlis are now ready to be served. Enjoy them with sambar, coconut chutney, or any other accompaniment of your choice!