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Export 3 ingredients for grocery delivery
Step 1
Soak rice for at least 6-7 hours
Step 2
Soak urad daal for 2 hours
Step 3
Soak fenugreek seeds for 1 hour
Step 4
Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency
Step 5
Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha
Step 6
Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours
Step 7
Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)
Step 8
Extra batter can be stored in refrigerator for up to 6 days
Step 9
Heat about 2 cups water in a large pot or idli steamer
Step 10
Pour the batter onto greased idli moulds or any steel mould
Step 11
Place in the pot with boiling water or on a steaming rack if not using an idli stand
Step 12
Steam for 10 minutes or until a toothpick comes out clean
Step 13
Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)
Step 14
Repeat and make as many batches as you require
Step 15
Serve hot with sambar and/or chutney!