Idli Batter

Who doesn’t love idli? This is one food item that I have seen all age groups enjoying. Right from toddlers who have just started eating solids to old people- It’s such a popular dish. Even in the US, it is evident from the growing number of south Indian restaurants springing up.

Well, making idli batter at home is very easy and it is a good option than buying the expensive idli batter that is sold in the Indian grocery stores over US. First of all, you can make a lot of idlis for cheap at home and secondly, you know they are fresh and have the ‘made at home’ touch J

It is not at all a tedious task as generally thought of. All you need is some patience and you will have a lot of delicious idlis with sambar for dinner.

 Ingredients:

Par boiled rice 3 katoris

Urad dal 1 ½ katori

Dry fenugreek seeds 1/8 tsp

Poha (beaten rice) a handful

Step 1 Soaking

Step 2  Batter

Fermented batter in idli stand

Ready to eat soft spongy idlis with sambar and chutney

This will make about 30 idlis. First of all, you need you soak all the given ingredients in a large vessel. Soak it at least for 6 hours. Then, using the extra water, blend it all in a blender to a thin batter. Make sure the batter is not thick, or else the idlis will turn out hard.

Once, the batter is ready, pour it in a large container with a lid. Make sure you leave enough space for the batter to ferment and rise.  Now, leave it overnight in the oven with the light on. You will have a nice fermented batter ready to make idlis. Pour the batter with a ladle in the idli maker and steam the idlis for about 10/15 mins per batch. Enjoy with sambar and chutney.