Soft Idli recipe | How to make soft idlis

Ingredients:

1. Raw Rice: 2 cups.
2. Urad dal: 1 cup
3. Fenugreek seeds: 3/4 tsp.
4. Cooked rice: 2 handful (I use plain white rice or matta rice)
5. Salt: 1 tsp.

Method:

1. Soak rice, urad dal, and fenugreek seeds together...at least 2 hours soaking is needed.
2. Clean the rice and dal....and put it in the mixie/blender and top with cooked rice and salt.
3. Add water to just cover it....grind for 2 min non-stop. (do not add too much water or two less). I have noticed that my mixie heats up a bit during grinding and this aids in fermentation, so I usually grind it around 11 pm, and by 6 am the next day....the batter would have risen well.
4. Pour into a steel large pan.
5. Keep it covered and untouched to ferment.....and go to zzzz
6.  And your idli batter is ready. I would advise you not to stir the batter...when you fill the mould, scoop out from the top....the batter will be airy.

7.Lets make soft idlies....take your idli mould....lightly grease it with  any oil of your preference though gingelly oil imparts a unique flavor.

8.Add water in your steamer and heat your steamer or appachembu. Remember that pour to batter into the mould only once steam starts to come....and close.....simmer for 10-12 min.

9.I use a spoon to take it out.

Serve hot with sambar or chutney.