Ingredients
- 2 cups Jai Ho Idli Rice
- 1 cup Jai Ho Urad Dal
- Water, as needed for soaking, grinding, and adjusting the batter
- Salt, to taste
- Oil, for lightly greasing the idli molds
Directions
1. Rinse & soak
Rinse the Jai Ho Idli Rice and Jai Ho Urad Dal separately. Place them in separate bowls, cover with water, and soak for several hours or until softened.
2. Grind the batter
Drain the soaked ingredients. Grind the urad dal with water as needed until smooth and fluffy. Separately grind the idli rice to a smooth batter with a slightly grainy texture.
3. Combine
Mix the two batters together in a large bowl. Add water gradually if needed to create a thick, pourable consistency.
4. Ferment
Cover the bowl and leave the batter in a warm place until it has fermented, increased in volume, and developed a light, airy texture. Fermentation time can vary depending on room conditions.
5. Season & prepare
Add salt to taste and gently mix the fermented batter. Lightly grease the idli molds and fill each cavity with batter.
6. Steam
Steam the idlis until they are cooked through, soft, and fluffy. Allow them to rest briefly before removing them from the molds.
7. Serve
Serve warm with your favorite chutney or sambar.
Recipe Disclaimer
Ingredient quantities, soaking and fermentation times, water amounts, and cooking times are provided as general guidelines and may vary depending on batch size, preparation method, environmental conditions, and personal preference.