Idli recipe - How to make Idli

Soaking time:  4 hours   Preparation Time: 5 mins   Fermenting Time:  12 hours   Cooking Time: 40 mins   Total Time: 16 hours 45 minutes    Makes 50 idlis 
Ingredients

1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
2 cups par-boiled rice (ukda chawal)
3 tbsp thick rice flakes (jada poha)
salt to taste
For Servingsambhar
coconut chutney
malgapodi

Method :

1.Combine the urad dal and fenugreek seeds, and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.

2.Combine the parboiled rice and thick rice flakes, and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.

3.Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.

4.Wash and drain the parboiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal- fenugreek seeds mixture, add the salt and mix very well.

5.After fermentation, mix the batter well once again and pour spoonfulls of the batter into greased idli moulds.

6.Steam in an idli steamer for 10 to 12 minutes or till they are cooked.

7.Repeat with the remaining batter to make more idlis.

8.Serve hot with sambhar, coconut chutney and Malgapodi.