HOMEMADE IDLY

Ingredients:

• Urad dal (Minapa pappu) - 1 cup
• Raw rice - 2 cups
• Poha (Atukulu, Puffed rice) - 1 cup
• Fenugreek seeds (Mentulu, Methi) - 1 tsp
• Salt  - to taste
• Oil - 2 tsp

Method:

• Wash & soak the rice and urad dal separately for over night or atleast 8 hours.
• Soak fenugreek seeds along with urad dal.
• Wash poha and soak in water for 15- 20 min before blending/grinding.
• Now combine rice, poha and  urad dal and fenugreek seeds together and blend/grind coursely adding enough water.
• Add salt and mix thoroughly with hands. Check salt.
• Cover and keep in warm place then leave it to ferment for over night or atleast 8-10 hours.
• Once the batter has fermented, it will rise.
• Now add oil into fermented idly batter, mix it well.
• Now your idly batter is ready.
• Grease the idly plates with oil and pour a spoonful of batter.
• In a pressure cooker add about 1 inch of water. Let it boil.
• Then place the idly stand in boiling water, and close the lid without whistle for 15-20 min.
• After 15-20 min take out idly stand and allow to cool for 2-3 min.
• Then spoonout the idlies from the idly plates.
• Serve idlies hot with any chutney or sambhar.