Soft Idli

(Around 30 Idlies)

Ingredients

• Sona Massori Rice-2 cups
• Split Skinless Urad Dal-1 cup
• Poha-1 cup
• Salt-3/4 tsp

Method

1. Soak rice in water for 6-7 hours.
2. In another container, soak urad dal and poha for 6-7 hours in the water. 
3. After that strain water from the rice and grind it in the less water.
4. Now strain water from the urad dal and poha, grind it.
5. Now mix rice, urad dal, poha and salt.
6. Put water according to the consistency.
7. It should be medium thick.
8. Ferment it for 8-10 hours or till batter starts rising up.
9. Boil water in the big container in which the idli stand can fit in.
10. Fill idli batter in the idli stand.
11. Cook it for 15 mins.

Tips

• Always ferment batter in the big container, it will come out when it starts fermenting.
• Summer is the good time to make idli, it's easy to ferment.
• In winters you can use oven light to ferment the idli batter.
• On the bulb of the oven. The bulb's heat helps it ferment. 
• Water level should always be lower than the idli stand. 
• You can also leave the last plate empty of the idli stand to avoid idli to get soggy.

Can be served with Sambhar and spicy onion and tomato chutney.