Time and servings
Time and servings
Nutrition
Nutrition
Per servings.
Ingredients
- 1½ cup urad dal
- 3 cup idli rava
- water (for soaking & grinding)
Instructions
- firstly, soak 1½ cup urad dal for 2 hours. make sure to rinse urad dal well.
- drain off the water and transfer to the grinder.
- blend for 40 minutes to smooth and fluffy batter adding water as required.
- transfer the urad dal batter to a large bowl and keep aside.
- in a large bowl take 3 cup idli rava and rinse 3 times.
- drain off the water making sure the water is running clean.
- now squeeze off the idli rava and transfer to the urad dal batter.
- mix well making sure everything is well combined.
- cover and ferment for 8 hours or until it is well fermented.
- now add 1 tsp salt and mix gently.
- finally, idli batter is ready to prepare idli, uttapam, appe or punugulu.
Step-by-step
1
firstly, soak 1½ cup urad dal for 2 hours. make sure to rinse urad dal well.
2
drain off the water and transfer to the grinder.
3
blend for 40 minutes to smooth and fluffy batter adding water as required.
4
transfer the urad dal batter to a large bowl and keep aside.
5
in a large bowl take 3 cup idli rava and rinse 3 times.
6
drain off the water making sure the water is running clean.
7
now squeeze off the idli rava and transfer to the urad dal batter.
8
mix well making sure everything is well combined.
9
cover and ferment for 8 hours or until it is well fermented.
10
now add 1 tsp salt and mix gently.
11
finally, idli batter is ready to prepare idli, uttapam, appe or punugulu.
Video
Notes
- firstly, make sure to grind idli batter really smooth.
- also, if you are not having access to rice rava / idli rava then you can grind 3 cups of rice to coarse rava texture.
- additionally, fermentation is the key secret to a super soft batter.
- finally, idli batter stays good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/all-purpose-idli-batter-recipe/