Categories: Idli
Ingredients
- 1/4 cup urad dal
- 1 cup fine wheat rava (broken wheat, you get fine quality in india, I am not sure in USA, its ok even if it is slightly bigger in size)
- 2 tsp fenugreek seeds
- salt as per taste
Directions
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Wash and soak urad dal along with fenugreek seeds upto 6 hours or overnight. Drain water and take it into a mixie jar (wet grinder will give even more fluffy idlis) and grind to a smooth paste.
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Wash wheat rawa once and add it to the urad dal paste. Leave it outside until it ferments. It should ferment really good to get fluffy idlis. Add salt after it ferments, adding salt before might slow the process of fermenting.
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Grease idli plates (I just wash them under running water), pour a ladle full of batter in each plate and set them into pressure cook. Cook upto 10 to 15 min with out whistle. Remove the heat and leave it closed for few more minutes.
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Remove the plates from the cooker and leave for a min. before you try to remove them out of the molds. Serve them with any chutney of your choice.