Thursday, 20 November 2014


Methi Idli


Idli rice                                - 2 cups
White round urad dal          - 1 cup
Fenugreek seeds                  - 1/2 tsp
Fresh Fenugreek leaves      - 1 cup chopped finely
Salt                                      - as needed
Water                                  - around 6 cups


Wash the rice well with ur hands well.
Now soak the rice in enough water for minimum 4 hours.
Wash once and soak the urad dal and methi seeds together for minimum 4 hours because methi seeds take 2 hours to soak well.
After 4 hours,grind the urad dal,methi first adding 1/2 cup of water initially.
The dal will grind and the quantity of batter would rise and becomes fluffy.
Add 1/4 cup of water for every 5 minutes.
Please do not add all the water in the beginning.
Stand nearby for the first 10 minutes and keep wiping the sides of the grinder.
It take nearly 20-25 minutes taking 2 to 2.5 cups of water.
Remove the urad dal batter and keep in a big deep bowl, there should be enough room for the batter to rise well.
Next add the rice to the grinder. Add 1 cup of  water immediately to avoid the jamming.
Add 1/2 cup of water for every 10 minutes. In total rice takes 25-30 minutes in table top grinder to grind.
It consumes nearly 2.5 cups of water.It varies as per the quality of rice.
There is No problem even if the batter becomes slightly watery.
After fermentation,it would become thick.
Remove the rice and mix with urad dal batter.
Mix well using  your hands.It is the most important point for fermentation.
Close the bowl tightly with a lid/cling film and keep in a warm place.
Leave for a minimum of 12 hours.
The next day,batter would have raised very well almost more than double.
Add the salt and fresh fenugreek leaves into it.
Steam the idlis into idli maker for 10 minutes.
Once steamed, keep them aside for 2 minutes and then scoop out of the plate with help of a spoon.
Serve the Idlis with different chutneys. Your methi idlis are ready to serve for the breakfast or evening snack.

No comments:

Post a Comment