Idli recipe
Stage 1
Wash rice and urad dal independently until the point that the water runs clean and add fenugreek seeds to the rice. Absorb it water for 4-6 hours. Douse the urad dal too for a similar measure of time. Empty all the water out of the urad dal and pound it to a fine glue. Include water as needs be.
Stage 2
Crush the rice to a coarse glue (include water as required) and after that combine both the glues in an extensive bowl and whisk them well. Ensure that the consistency of hitter is neither too thick nor too thin.
Stage 3
Presently, the idli player should be very much aged. This progression is essential to get delicate and soft idlis. Keep the player in a warm place to mature. Once the hitter has risen, add salt to the player and whisk the player to blend it well.
Stage 4
Oil the idli remain with oil and take a ladleful of hitter and fill the idli form. Include some water in the idli steamer and let it bubble. Put the idli remain inside and close the cover. Give the steam a chance to work for 8-10 minutes before turning off the gas.
Stage 5
In the event that you are utilizing a cooker, utilize it without a vent and steam it for 10 minutes and after that turn the gas off. In the two cases, hold up till the steam is discharged before you take the idli emerge. Sit tight for an additional 5 minutes and afterward utilize a sharp blade to scoop the idlis out. Serve warm with coconut chutney or red coconut chutney.
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