Idli Easy Recipe

Urad Dal flour and Cream-of-rice are used to eliminate need for long pre-soaking and grinding to batter

Ingredients

1. Urad Dal flour: 1 Cup
2. Cream of Rice: 2 Cups
Cream of Rice is coarser than Rice Powder. You need Cream of Rice.
3. Kosher Salt: ½ teaspoon
4. Non-chlorinated water (Spring water or distilled water): 3 cups
5. Fenugreek seed: 1½ teaspoon
6. Yogurt: ½ cup
7. Baking Powder (Double Action): 1 teaspoon

Method

Step 1: Make sure all the ingredients are at room temperature. Mix items 1 through 4. Put them in a pan that will allow about 4 times expansion. The pan must have wide surface area exposure. I suggest a 10" six quart capacity stainless-steel pan. Do NOT cover the pan. Now , sprinkle unwashed Fenugreek seeds on the top surface. Leave it in a warm place (86º F to 90º F) for about 6 hours.
Step 2: Lightly stir. Leave it in a warm place ( 86º F to 90º F) for another 6 hours.
Step 3: Fold in Yogurt and baking soda. Don't stir too vigorously, as it will break the bubbles (Carbon Dioxide gas) trapped in the batter. Let it rest half an hour. The batter is ready.
Step 4: Lightly oil the Idli pans. Pour batter. Steam cook for 20 minutes.