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INGREDIENTS NEEDED:

Dal

Rice

Water

Salt

Fenugreek

Step 1: In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. Here I have used the Indian variety of sona masuri rice along with parboiled rice.

Step 2: Then add the poha to the rice. Add 2 cups of water. Mix very well and keep aside covered to soak for 4 to 5 hours.

Step 3: In a separate bowl take ½ cup urad dal (husked black gram) along with ¼ teaspoon fenugreek seeds.

Step 4: Rinse a couple of times in fresh water.

Step 5: Pour the urad dal batter in a deep pan or bowl.

Step 6: Drain the water from the rice and poha. Add them in the wet grinder jar or in a powerful blender. I usually grind in two batches.

Step 7: Add 1 teaspoon of edible rock salt or pink salt. Cover the bowl or container with a lid and keep the batter in a warm place.

Step 8: Then, Steam the Idli to Perfection.

FOR EXTRA FLAVOUR

Ass poha and fenugreek seeds in the batter

Click here for video receipes

Fluffy Idly Receipe

Idli isn’t just food; it’s a memory. Growing up, Sundays at home meant the comforting
rhythm of idli-making. I still remember that earthy aroma of freshly ground urad dal; so distinct, so comforting.
Any leftovers would magically turn into delicious uttapams or paniyarams the next day.

Fluffy Idly Receipe

Idli isn’t just food; it’s a memory. Growing up, Sundays at home meant the comforting rhythm of idli-making. I still remember that earthy aroma of freshly ground urad dal; so distinct, so comforting. Any leftovers would magically turn into delicious uttapams or paniyarams the next day.

Idli isn’t just food; it’s a memory. Growing up, Sundays at home meant the comforting
rhythm of idli-making. I still remember that earthy aroma of freshly ground urad dal; so distinct, so comforting.
Any leftovers would magically turn into delicious uttapams or paniyarams the next day.