Idli recipe | fermented idli batter recipe

After many many attempts I finally perfected traditional fermented idlis made from urad dal and rice! Up until now, I had always been making instant rava idlis (also very tasty!), but I had been longing to make the real deal. Idlis are often served for breakfast in India with sambar and coconut chutney. This is definitely comfort food! 

The batter for dosa (thin crepe made also from urad dal and rice) and idli is essentially the same. However, I have one essential tip: unlike dosa, for idlis you need to soak and grind the rice & dal separately. This is because the rice and dal have different textures and they will soak at different rates. For idlis, you need to have a fluffy batter and you won't get this if you soak and grind the rice and dal together. However, if you are going to make dosas then you can soak and grind everything together!

Ingredients 
1 cup skinned (white) urad dal 
2.5 cups idli rice or short grain white rice 
1 tsp methi seeds 
100g poha flakes 

You will also need an idli steamer and mould!

Method 

• In a bowl or sievel, rinse the rice to remove any excess starch. Next, rinse the poha and add to the rice. Cover with water and let the poha and rice soak for 6 hours. 
  
  
• In a separate bowl, rinse the dal and methi seeds to remove any excess starch. Cover with water and soak the dal and methi seeds for 6 hours as well. 
  
  
• After soaking, drain the urad dal & methi seeds, reserving the water. In a high speed grinder, grind the dal and methi seeds with a little of the reserved water. Grind until the batter is smooth and fluffy, adding a little water if needed. You don't want the batter to be very thin - this won't give the fluffy batter required for good idlis. 
  
  
• Next, do the same with the rice. Drain the rice, reserving the water and grind in batches to make a smooth batter. 
  
  
• Add both the batters together in bowl and mix with your hands to help kick-start the fermentation process. Cover the bowl with a tea towel and leave in warm place to ferment for 12 hours (see some tips below for fermenting if you live in a cold climate like me - mine usually takes 12 hours). 
  
  
• After the fermentation process, the batter will have a pleasant sour smell and have bubbled up / doubled in size. If after 12 hours the batter hasn't doubled and doesn't have the sour smell - it will need some more time. Use your instincts here! You can also test if the batter is ready by placing a teaspoon in a bowlful of water - it will float if it is ready! 
  
  
• When you are ready to steam your idlis, grease the idli moulds and place a ladleful of batter in each mould. 
  
  
• Steam for 15 minutes. A skewer or knife should come out clean if you place them in the cooked idli (just like a cake). 
  
  
• Remove the idlis when hot and serve with sambar and coconut chutney! 

Some tips for fermenting

• Place in a an airing cupboard / boiler cupboard is a great place. 
  
  
• If you have a sunny spot in your house, that will also do.
  
  
• Adding in a pinch of baking powder or sugar is another way to encourage the fermentation process. 
  
  
• Also putting it in the oven with the light on for a few hours will help with fermentation. 

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