Idly ഇഡ്ഡലി

Ingredients:
Urad dal – ¾ cup
Idli rice – 2 cup Fenugreek / Uluva – ¾ teaspoon
Cooked rice – 3 tbsp
Curry leaves -- 2-3 leaves
water as required to make a thick batter

Preparation

Soak Urad dal , and idli rice separately for 4-5 hours. kindly use white rice if Idli rice is not available. but idly will turn out more soft if we use idly rice. Add fenugreek too while soaking urad dal.

Grind urad dal , fenugreek, and cooked rice adding sufficient water. Do not grind it smooth like dosa batter. ( Idly batter should be thick and dosa batter should be watery. ) Grind idly rice too adding sufficient water again not so smooth. Mix it well and add salt too Cover it with a lid and keep the batter away to be fermented, if we keep the batter overnight on a warm place it will get fermented by next morning. If you are abroad ,and in the AC, it may not work the same way. so kindly keep the batter inside the microwave to get the desired result.

Grease the idli thattu with ghee. Pour the batter with a laddle, In the idli cooker pour some water and bring to boil and transfer the thattu, cover it and steam it for 10 Minuits, once done remove the thattu and allow it to cool down before taking out idlis with a sharp knife or spoon, Serve soft idlis with sambar and chutney .