Wash and soak the urid dal with the methi for 4-8 hours.
Measure the idli rava out in a big vessel, the one in which you plan to ferment the batter and add water.
Stir the rava and see to it that the water is at least 1 inch above the rava.
Let it stand for 15-20 minutes. Drain the water. Repeat the procedure 2 more times.
Drain all the water and keep ready for the urid dal batter.
Meanwhile, grind the urid dal and soaked beaten rice (if using) to a fine paste using little water if needed. You can grind in the blender or in grinding stone.
Remove the urid dal and mix it well with the idli rava.
Set aside to ferment overnight.
In the morning you will see that your batter has fermented well. Stir it. Add salt and mix well.
I have used the Idli tree and greased the moulds. Add the batter in the moulds.
You can use either the idli cooker or your pressure cooker without the vent or the weight.
After 12-15 minutes remove the idli from the cooker and let them cool down a bit.
Remove from the mould.
Serve with chutney and sambhar.
Notes
Protips
Use fresh urid dal older urid dal makes the idli dense.
I have used idli Rava in my video here but you can use regular rice too.
For soft fluffy idlis add ¼ cup of beaten rice(soaked), 2 tablespoon of sago(soaked) or ¼ cup of leftover cooked rice while grinding the urid dal.
Do not make your idlis unless the batter has risen.
Too little water means dense idlis.
Use a damp muslin cloth to steam the idlis for soft idlis.
Though the recommended proportions for rice and dal is 3:1 a 2:1 ratio works well too. I use this many times when we want lesser carbs in our diet.
FAQ
I am trying to reduce weight can I eat Idli?
Yes, you can. idli is one of the most healthy Indian snacks because it is non-greasy. Since the oil used in making the idlis is minimum the calories are relatively low. In case you are trying to lose weight remember rice is a carbohydrate. Reduce the rice the rice and dal proportion can be 2:1, try it these are great idlis.Replace that with another healthy grain like quinoa, quinoa idlis are a favourite in my home. Add vegetables to the batter too.
Are Idlis are good for digestion and gut health?
Fermented foods are easy to digest hence Idlis are easy to digest.
How to make Soft Idli?
To make idli you soak and grind the ingredients then let them ferment. The proportions are very important 3:1 or 2:1 of rice to lentils.Add the sago, soaked and drained beaten rice or cooked rice if using for softer idlis. A fine ground batter ferments well.Is the batter of dropping consistency? Lesser water will make your idlis dense add little water at a time to adjust the batter consistency.