Thatte Idli Batter

Ingredients (5)

• ·cups Idli rice
• ·cup Urad dal
• ·cup Sabudana (sago)
• ·cup Avalakki / Poha
• ·tbsp Fenugreek seeds (methi)

1. 1

   Wash idli rice and soak separately.

2. 2

   Wash urad dal and methi seeds together and soak separately.

3. 3

   Wash poha and sabudana together and soak separately.

4. 4

   Soak all ingredients for 4-5 hours.

5. 5

   First grind urad dal + methi seeds to a smooth, fluffy batter using ice water or ice cubes.

6. 6

   Test the batter by dropping a little into water; it should float.

7. 7

   Grind soaked rice + poha + sabudana to a fine paste.

8. 8

   Combine both batters in a large vessel and mix thoroughly using your hand for 5 minutes to help fermentation.

9. 9

   Cover and keep in a warm place to ferment for 6-7 hours or overnight, until well risen.

10. 10

    Before making idlis, add salt and mix gently.