Idli Batter Recipe

Simple Sumptuous cooking

Soaked Rice, Urad Dal and methi seeds

Blend the soaked grains with just enough water to get the right  consistency of the batter. If you are living in cold climates, use warm  water to blend the grains.

Transfer the batter into a large bowl. Keep in mind that that batter doubles in volume as it ferments.

After 8-12 hours, you will notice that the batter has risen  considerably. Add rock salt, sea salt, or table salt to the batter and  mix evenly.

Grease the idli plates with oil and drop the batter into the idli molds.

Heat water in an idli steamer (traditional way) or a pressure cooker.

Steam it for 10 - 12 minutes. Idlis are ready when a toothpick pierced  into them comes out clean. Be sure not to overcook the idlis.

Serve Idli with Chutney or Sambar!