• ​Urad dal (whole) : 1 cup
  • Idly rawa : 2 cups
  • salt : to taste
  • oil : for greasing

Preparing idly batter:

  • Soak the urad dal in enough water for 4 to 6 hours and drain.
  • Blend the urad dal in a mixer/grinder till smooth and frothy (add water little by little as required ) remove and keep aside.
  • Wash idly rawa and keep aside
  • dal paste and idly rawa together in a bowl and cover and keep aside to ferment overnight(9 to 12 hrs).
  • Once the batter is fermented add salt to the batter and mix well.​

Making idly:

  • Add water for about half inch level in the Idly cooker
  • Pour spoonfuls of the batter into greased idli moulds and put it in the idly cooker
  • steam for about 10 to 15 minutes.
  • To check whether the idly’s are cooked touch one idly with your finger tip,if the batter doesn’t stick to your fingers then the idly’s are steamed properly
  • Now off the stove and leave a minute and take out the idly’s with a spoon from the moulds
  • Serve hot with peanut chutney /coconut chutney/gun powders & ghee/sambar.