This Idli si super spongy and perfect.
STREET STYLE THATTE IDLI
INGREDIENTS-
• 1 cup Sona Masori Rice, soaked
• ¼ cup poha, soaked
• 2 tbsp sabudana, soaked
• ¼ cup urad dal
• ½ tsp methi seeds
• Salt, to taste
• Some ghee and Podi masala, for the topping
VISHESH TIPPANI-
Make sure to soak the urad dal and methi seeds for atleast 6 hours. Also, the mixture must be grounded into an extremely fine and smooth paste.
The consistency of the batter, when both the mixtures are combined together must be neither too thick, nor too thin. If it is too thin, the idlis won’t come out properly. Alternatively, if it is too thick, the batter won’t ferment well.
The batter must be left undisturbed for fermentation for atleast 12 hours. In the morning if it not fermented enough, leave it in the Sun / Balcony.
After adding salt, make sure to NOT overmix the batter.
Preheat your steamer and make sure that it is absolutely ready with the water boiling and bubbling before you put in your idli plate.