16 hours 40 minutes
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(without skin) - 1.5 cups
- 3 cups
Salt - to taste
1 tsp - oil
How to Make Idli
Clean, wash, and soak urad dal in water for 3-4 hours.
Similarly, soak idli rawa in water for a few hours in a separate bowl.
Remove water from the soaked urad dal and grind it in a mixer with 3/4 cup of water till very smooth.
Now discard the upper layer of water from the soaked idli rawa mixture. Then, squeeze out water from this, a fistful at a time and add it to the ground urad mixture.
After it is done, add salt and combine and mixture well with hand. (It should be of idli batter consistency.)
Keep it for fermentation overnight.
To make idlis, grease the idli moulds with little oil, pour a ladleful of batter into these moulds and steam for 10 minutes.
Allow to stand for 5 minutes and take out and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.