Ingredients

How to make it

  • METHOD
  • Wash rice two to three times, clean and soak in fresh water for at least two to three hours.
  • Wash and soak the dal also for a similar time.
  • Add the methi seeds to the soaking dal.
  • Drain and grind the rice to a slightly coarse texture and dropping consistency.
  • Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.
  • Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 12 hours.
  • Mix the batter well and pour into lightly oiled idly trays and steam for about 20 minutes.
  • Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds.
  • Serve hot with Sambar and chutney

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