It’s a healthy breakfast or tiffin for kidus & ma kids ♡ them, dis time I prepared from a humble collection of ma frd. Garima Saroli Narera. Thx a ton sweety it was aws. & spongy.
You can also follow ma frd. Garima here
Idli rice/ponni rice – 3 cups
Whole urad dal (washed)- 1 cup
Fenugreek seeds(methi daana)- 1 tsp
Salt- 1 ½ tsp (adjust as per taste)
Soak the rice and urad separately for 5-7 hours. Add fenugreek seeds to the urad dal when soaking.
Place in the refrigerator for an hour and grind them separately in the mixer, using chilled water to grind the urad.
Mix both the ground mixtures very well and add salt (I use my hand to give it a nice whip and mix).
Leave to ferment overnight or 7-8 hours till the mixture doubles up gently scoop batter off the top and transfer to greased moulds.
Do NOT stir and mix the batter.
Steam for 10-12 minutes. Stick a toothpick in to check. If it comes out reasonably clean, the idlis are done.
Let cool for a couple of minutes and serve hot with Sambar.