• Black Gram -- 1Cup
  • Idli Rava *-- 3 Cups
  • Water -- As per requires
  • Poha-- a fistful (Optional)
  • Fenugreek seeds- 1 tbsp (Optional)
  • Salt -- as per required

  • Soak Black Gram for 4 hours.
  • Soak Idli Rava for 6 hours.
  • Soak Poha and fenugreek seeds along with black gram.
  • Now grind the black gram,poha and fenugreek seeds into smooth and forthy paste.
  • Squeeze water from rava and keep aside.
  • Now mix the grounded black gram and rava into a batter.
  •  Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
  • Idlis are ready to be cooked when the batter is well fermented.
  • Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
  • Steam cook idlis on medium flame for about 10 minutes or until done.
  • Use a wide spoon to remove the idlis.
  • Serve them with Sambhar or Chutney.
  • You can also use Idli Rice or any other kind of rice instead of Rava.
  • You need to first grind the rice coarsely in a blender.
  • And then add this to grounded black gram into a batter.
  • Poha is added to get fluppy idlis.

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