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