IDLI

Soak idli rice, Urad dal and fenugreek seeds for 4 hours

drain the water from the soaked rice and add to a wet grinder. Add the fenugreek too along with the water in which it is soaked

Keep adding little water to have a smooth batter. After around 25 minutes, remove rice and then grind dal in the same way

Mix rice and dal batters. transfer to a container where you leave lot of space for fermented batter to raise up. Leave for 8 hours.

After 8 hours of fermentation, the batter raises up. take a little, add salt and pour in idli mould.

Boil water in idli cooker and steam cook on high flame for 8 minutes. Hot and healthy idli ready .

Serve with chutney or sambhar.

Idli

Soak rice, dal and fenugreek in seperate bowls for 4 hours
Clean the wet grinder. Drain the water from the rice. wash once and add to the wetgrinder
Add also the soaked fenugreek along with the water because the this water is very healthy
Run the grinder atleast for 25 minutes. Keep checking every 5 minutes that the batter is running smooth. Add little water when necessary
After it becomes smooth batter, switch off the grinder and remove the batter into a big vessel
Now drain away water from the soaked urad dal, wash once and add to the wet grinder. Add little water and run it for 20 minutes till we get smooth and fluffy batter.
switch off the grinder. Remove dal batter and add to rice batter.. mix well with a big spoon.
Pour the batter into a big vessel so the batter occupies only half the vessel...we need free space above for the fermented batter to rise up
Leave the batter for 8 hours on the table for fermentation. after hours the batter rises up fluffy.
Do not beat up this fermented batter. it is the air pockets that will give us a spongy idli.
Take a little batter carefully into another small vessel. Add needed salt .. Pour into idli mould
Keep the idli cooker on the stove with water at the base. when it boils, insert the idli tray. cover the lid and cook on high flame for 8 minutes
Switch off the stove after 8 minutes. Alllow it 5 to 10 minutes to settle. Then remove the idli and serve with hot chutney or sambhar.