Idly Batter

take 3 rice katori of idli rice/puzungu rice
take one rice katori of plain eating rice
SOAK SEPARATELY

take one rice katori of urad dal (full)/ ulatham paruppu
SOAK SEPARATELY

2 spoons yenthayam/ fenugreek seeds
SOAK SEPARATELY

Soak these for 2 hrs (do not over soak).

GRIND ALL OF THESE SEPARATELY. MAKE SURE THE URAD DAL IS MADE TO A VERY SOFT PASTE.

If the urad dal is too much the idly will not come at all and if it is too less it wont come soft. The measurements ought to be perfect.

Mix the paste. It shouldn't be too thin...don't put too much of water to grind in the mixie. It should be a soft dough. grind with 3 spoons of salt at the end and mix the dough.

Store in a vessel and make sure its half empty or else it will ferment and overflow. Leave it overnight.

Always mix the dough before making the idly or dosa.

To test, put a lil idly dough in water after fermenting, it should float.

• Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done [if done in pressure cooker-do not put the whistle, and steam cook in medium flame for 10-15 minutes].
• Use a butter knife to remove the idlis.
• Serve hot