The humble Idli needs no introduction!! A simple steamed dumpling made out of a ground paste from Urad Dal and mainly rice, this little wonder is a very satisfying and wholesome meal when served with some Chutney and Sambar.

MAKE IDLIS:

Making idlis is a very simple process which involves grinding and fermentation of batter and steaming the Idlis.

INGREDIENTS:

Here’s what you need to make Idlis:

• Kasturi Urad Dal
• Kasturi Idli Rava
• Salt
• Water

RATIO OF INGREDIENTS: Urad Dal : Rice Sojee :: 1:3

i.e: for about 1/4 pav urad dal used, 3/4 pav of Idli Rava can be used.

PREPARATION OF IDLI BATTER:

• Soak Urad Dal for about 4 hours. You can choose to leave this soaked overnight. Once soaked, the Urad Dal becomes a little soft. You can wash the Urad Dal and Discard this water.
• Transfer the Urad Dal into a grinder and grind it into a soft and fluffy paste using as little water as required.
• Once the paste is ready, transfer it into a container. Cover this and let it ferment for about 8 hours. You can let the batter ferment overnight.
• Fermented Urad Paste needs to be mixed with Kasturi Idli Rava and the consistency can be adjusted with water.
• Add salt to taste.

Here’s a detailed video to make Idli Batter on our KASTURI UDYAVARA YOUTUBE CHANNEL:

PREPARATION OF STEAMING HOT IDLIS:

• Select vessels or containers of your choice.
• Grease these moulds with edible oil.
• Fill the cavities of the mould till 3/4th its capacity with the idli batter.
• Steam this for about 20 mins.

SERVING SUGGESTION:

Enjoy the idlis with some tangy Sambar or spicy chutney!!