रूई जैसी साफ्ट इडली घर मे बनाने की सरल विधि

Idli, a round shaped steamed rice-lentil cake, is one of the healthiest breakfast item of Indian Cuisine and staple food of South Indians. It is prepared by steaming the batter made of short-grain rice and protein rich urad dal and its preparation doesn’t require use of cooking oil apart from greasing the idli moulds in which batter is poured to give it a round disc shape.

½ cup urad dal or skinned black gram Non-iodized salt as needed ¾ to 1 cup cold water (for grinding dal) 1 cup + 2 tbsp. idly rava (or 1 cup idli rice for mixie) (or 1 ½ cups for wet grinder) 2 tbsp. of thick poha or avalakki or attukulu or beaten rice Or
Wash dal and rava or rice separately multiple times. Soak them in lot of water for at least 5 to 6 hrs. Soak poha for about 2 hrs, if using. If using fenugreek seeds, add them to the dal. Soak well. After 5 to 6 hours, drain the water. Add dal, salt and enough cold water to grinding jar or a wet grinder. If you live in a hot climate then skip adding salt now and add it just before making idli. If using poha or methi seeds add them as well to the jar.
Grind till smooth and frothy. Occasionally scraping off the batter from the sides of the utensil. Add very little water when ever needed. If you are using aged dal, it doesn’t get frothy even if it is grinded smooth. Transfer this to a large utensil.