Ingredients
Method
- Wash and soak urad dal and moong dal for four hours along with fenugreek seeds.
- Grind them to a fine batter with a cup of water.
- Remove in a wide bowl and keep it aside in a cool, dark place to ferment.
- Next day, add salt to it and mix.
- Take the idli mould and pour batter in them .
- Steam them for fifteen minutes or until done.
- Serve with coconut chutney.
Notes
Salt may be added initially before setting it to ferment. I usually add it the next day.
Be careful while adding water. A little more and the consistency is thinner, it is difficult to prepare.
Some people smear a little oil on the idli mould to avoid stickiness. I wash the molds before pouring and the dampness helps in creating good ones.
Be careful while adding water. A little more and the consistency is thinner, it is difficult to prepare.
Some people smear a little oil on the idli mould to avoid stickiness. I wash the molds before pouring and the dampness helps in creating good ones.