Sowbaghya Wet Grinders

Ingredients:

1. Rice - 4 cups
2. Urad Dhal - 1 cup
3. Fenugreek seeds - 1/2 tsp
4. Salt to taste
5. Water to grind the batter

Preparation:

• Soak the Rice covering fully with water for 4 hours.
• Soak the Urad dhal with fenugreek seeds and leave in the refrigerator for about 4 hours.
• Grind the Urad dhal first in the Blender /Mixie or an Indian wet grinder until fluffy, then remove it into a bowl.
• Grind the Rice and add enough salt.
• Now mix both the batter together in a big bowl using spatula.
• Let it ferment overnight which makes the batter to get double up its quantity.
• Grease the Idli plates with little oil.
• Pour one laddle of batter into the Idli plates or any flat bottom stainless steel bowl.
• Place the Idli plates into a Idli cooker or a Sauce pan with little water in the bottom and cover with the lid.
• Steam it for about 15 min.
• Your Idlies are ready now.

LINK

1-Cup Urud Dal
A little note: Before buying Urud Dal, ensure the Packet has some whitish powder all around the inner walls of the Packet and the Urud Dal is Whitish in color, Urud Dal can be either whole or split. I use Split. (I use Pooja Brand)
1 teaspoon Fenugreek seeds
3 Cups Food World White Idli Rice
1 Cup Sona Masoori Rice (I use Ravi Brand)
3 teaspoons White flaked rice (Poha)
Salt
Method:
For the Batter:In the morning, wash the urud dal, add fenugreek seeds and soak in water.  Mix the idli rice and masoori rice. Wash and soak in water. Wash the poha several times and add it to the soaked rice.  After 3 hours, using the same water, grind the Urud Dal in a Wet Grinder. You can add water while its grinding, see to it that it doesn’t get too watery. Grind until you see some small bubbles. The tip is, when you think its done, grind for 10 more minutes. Take the ground urud Dal and transfer it to a large bowl.  Grind the rice using less water. Let it grind until it is well ground and you don’t feel any coarse rice when you touch the Batter. The tip is, when you think its done, grind for 5 more minutes. (The ground batter should not be too loose or too thick)  Now, pour the Rice Batter on Urud Batter. Add required amount of Salt and Mix well using your hands. Mix really well until everything blends well. Pour it in large containers. I use three boxes. Fill only half the containers. Keep it partially closed in the Oven (Please Do not Switch ON the Oven). Keep it in the oven overnight for fermentation. The next morning the batter is ready for making SOFT IDLIs. To Store, Refrigerate the Batter. Each time you open a box, you can make soft iddlis.

To Make Idlis:

Grease the idli plates with ghee. fill the idli plates with batter and steam cook covered for few Minutes. I use non-stick idli plates. When the Idlis are done, Take the Plates out and keep it aside for sometime. Let all the steam go away. Then scoop the Idlis. To make the idlis look more interesting, put a spoon full of grated carrots in the plate before pouring the batter.

LINK