|chama ari / samai arisi||2 cups|
|whole urud dal / unda uzhunnu||1 cup|
|sago / chovari||1/2 cup|
|fenugreek seeds / uluva||1 teaspoon|
1. Wash and soak urud dal and fenugreek seeds in 1 1/2 cup of water for 4 hours. Wash and soak rice and sago together in 2 cups of water for 4 – 5 hours.
2. Drain excess water from urud dal methi mixture into a clean bowl. Add this soaked water around (1/2 cup) to grinder. Then add urud dal and methi seeds and grind for 35 – 40 minutes. (The amount of time required depends on the grinder. My grinder takes around 40 minutes to grind the urud dal. The correct consistency is when you find small bubbles in the batter. ). Collect urud dal batter into a container.
3. Then drain water from rice sago into another bowl. Add 1 cup initially to the grinder and then 1/2 cup every 10 minutes. Grind for 25 – 30 minutes. The batter should look smooth but at the same time should have a coarse texture.
4. Now add ground urud dal to it, salt and grind it again for another 5 more minutes.
5. Transfer the batter to a big bowl, large enough to hold and one which will not overflow, even after fermenting.
6. Leave it aside for 7 – 8 hours for fermentation.
7. After 8 hours you will find that the batter has raised well. You can prepare idli’s now.
3. Hot soft idlis are ready.
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Enjoy cooking and serving