Preparation Time: 5 Hours
Cooking Time: 30 Minutes
Makes: 3-4 Servings
Spice level: 0 chilies
1. Soak the Idli Rava flour in enough water for 4-5 hours.
2. In another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-5 hours.
3. Drain the water from the urad dal and keep it aside. We will use some of this water for grinding the idlis.
4. Drain the water from the idli rava and discard. In a wet grinder, add the idli rava, urad dal, methi seeds, poha. Add some of the urad dal strained water and begun to grind. If the batter appears too thick, add some water. Grind to a smooth batter. Pour in a non-reactive deep pan or pot to give room for fermentation & rising of the batter. Add salt and stir well. Cover with a lid and keep the batter in a warm place for 7-8 hours.
5. The next day the batter would have fermented and risen. Grease or brush the idli moulds with oil.
6. Keep a pan or steamer on the stove with some water. Stir the batter gently. Pour the batter in the idli molds. By now the water must have begun boiling in the pan.
7.Place the idli stand in the pan. Cover with a lid and steam the idlis. If using a pressure cooker, don’t put the vent weight/whistle on the cooker’s lid. Steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
8.When the idlis are steaming, you can prepare the chutney. Serve hot and steaming idlis with chutney or sambar accompanied with some Indian chai or filter coffee