Idli Batter

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Ingredients list for Idli Batter

• 1 cup Parboiled rice
• 1/4 cup Rice raw
• 1/2 cup Split black gram flour (urad dal ka atta) skinless
• 1/2 cup Fenugreek seeds (methi dana)
• to taste Salt

Method

1. Place the parboiled rice and raw rice in a deep bowl and wash them 2-3 times. Drain off water and then soak in 3 cups water for at least 5-6 hours.
2. Wash and soak the gram with the fenugreek seeds in 1 cup water for at least 2-3 hours.
3. Drain the gram, raw rice and fenugreek seeds and place in a blender. Grind it with ½ cup water to a smooth and spongy batter. Transfer into a deep bowl.
4. Drain the parboiled rice and place in the same blender. Grind with 1 cup water, to make a slightly coarse batter. Transfer this into the same deep bowl.
5. Add salt and mix both the batters with hand. Mix thoroughly in brisk whipping motions so as to aerate the batter well. The batter should have a dropping consistency.
6. Keep the bowl covered with a tight lid in a warm place overnight to ferment.
7. Use as required.