Idli / Idly

These are mini iddlis floating in sambar.

IDDLI

2 cups raw rice (any rice )
1 cup whole white urad dal (ulunthu )
½ tsp fenugreek seeds (ventayam )
2 tbs cooked rice
Salt to taste

Method:
Wash and soak the urad , ventayam, and cooked rice
In just enough water for about 4 to 6 hours.
Soak the rice separately.

After soaking for 6 hours, grind the urad dal till spongy.
Use the water you used for soaking.
After removing the urad dal batter, grind the rice a bit coarse.
Something like rice rava.
Then mix the both batters well. Add salt.
I am sure you all know how thick the iddli batter must be.
Let it ferment nicely for about 10 to 11 hours.
Then you steam the iddlis in the normal way.
You get super soft white iddlis.


Note: always use whole white urad dal.
The secret for spongy iddli lies in the urad dal
And how spongy you grind the dal.