Servings: 4
Ingredients:
Content
|
Quantity
|
Comment
|
Urad dal
|
½ - 3/4th cup
|
|
Idli sooji / idli rava
|
2 cups
|
|
Water
|
As required
|
|
Salt
|
To taste
|
|
Poha
|
2 tbsp
|
Method:
Wash and soak urad dal for 2 hours along with poha. Grind into a smooth paste and add idli sooji, salt and mix well. Add water if it is too thick. Mix it to a little pouring consistency. Cover and let it ferment for around 4-6 hours or overnight. You will be able to see the batter rise. Add some water as the batter would be too thick after fermentation. Bring the batter to a pouring consistency but not to dosa batter consistency.
Add water to idli cooker and keep it on low flame.
Grease the idli plates with oil or butter or ghee and pour the idli batter to it.
Place the stand in the cooker and cook covered for 10-15 mins.
Check if the batter is cooked by poking a fork or knife. If the knife comes out without any batter stuck to it, the idli is ready, else let it cook for 5mins more.
Serve hot with green chilly chutney.
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