Idli with Peanut Chutney

Ingredients:
Idli rava / Raw Rice – 4 cups
Black Gram – 2 cups
Fenugreek Seed – 2 tbsp
Salt – to taste
Cooked boiled rice - 3 tbsp it helps with better fermentation.
2 tsp of pre-soaked poha it helps for making softer idlis.

Preparation

• Wash the rice and fenugreek seeds and soak it together in a vessel for about 6 hour. Wash the black gram and soak it in the water for about an 6 hours.
• Add rice and fenugreek seeds with enough amount of water in the wet grinder or a food processor and let it to grind for about 10 minutes or till it is grind well. Do not add too much water, just add as much as needed. Transfer the batter to a vessel. The vessel should be little big enough because the batter will rise to a little more level after it ferments.
• Add black gram  and enough amount of water in the wet grinder or a food processor with and let them to grind , till it is well grind. Transfer the batter now to a big vessel.
• Mix both the rice batter and black gram bater together and add salt and mix it to well.Mix well with your hands.
• The batter should not be too thick or too watery.
• batter should be in the right consistency so that the batter should fall freely from your hand when you mix the batter. If the batter is too watery the idli will become flat when you cook.
• Keep Idly Batter overnight in a warm place to ferment.For fermentation i used oven.Pre-heat oven, let it stay for 5 minutes, swtich off. Now place the vessel and close the oven.
• Fermenting using oven is only for friends living in cold climatic conditions. Rest can just allow it to ferment at room temperature.
• Check in the morning if the batter is fermented. The volume would have increased.
• Grease the idli stand with oil. Steam them for around 10mins (if using cooker, do not use the weight). Leave it for around 5-10mins before opening the steamer/cooker.
• Check peanut chutney on my chutney section..