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Idli
south indianback to recipes
Ingredient:

1 cup urad dal (split black lentils)

3 cups par-boiled rice (ukda chawal)

1/2 tsp fenugreek (methi) leaves seedssalt to taste

coconut oil or any other refined oil for greasing

fried coconut chutneyfor servingsambhar for serving

Details:

Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.

Soak the rice in enough water for 3 hours and drain.

Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.

Blend the rice in a mixer till smooth. Remove and keep aside.

Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.

Once the batter is fermented add salt to the batter and mix well.

Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.

Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.

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