Idli (Idli Batter)

I have two methods of preparing Idli Batter. One uses Idli rava and the other comprises rice. You can opt either one of them to make idli batter.

Ingredients
1 cup - Urad Dal
2.5 cups - Idli Rava ( you get this in Indian stores) OR Rice
1 handful - Poha (flattened rice)
Salt, to taste
A pinch of baking powder/soda

Method (using Idli Rava)
1. Soak urad dal and poha overnight/8hours.
2. Drain excess water and grind into a smooth, thick mixture.
3. Add the Idli Rava and mix. This will make the better very dry and hard to mix. So pour in some water. Not too much, but just enough to make it like a batter. Remember this batter HAS to be thick (Thicker than dosa batter consistency)
4. Add salt and soda.
5. Leave to ferment. This takes about 6-8 hours.
6. Stir the fermented batter to remove any air bubbles. (Well fermented batter will have lots of air bubbles and would have risen up in the vessel)
7. Promptly refrigerate.
8. When required, grease idli mould stand and pour batter. Steam in pressure cooker and serve hot with any chutney of your choice.

Method (using Rice)
1. Soak urad dal, rice and poha overnight/8hours.
2. Drain excess water and grind into a smooth, thick mixture.
3. Add salt and soda.
4. Leave to ferment. This takes about 6-8 hours.
5. Stir the fermented batter to remove any air bubbles. (Well fermented batter will have lots of air bubbles and would have risen up in the vessel)
6. Promptly refrigerate.
7. When required, grease idli mould stand and pour batter. Steam in pressure cooker and serve hot with any chutney of your choice.

This batter keeps for about a week in pleasant weather conditions in the refrigerator.

Fermenting Tips
a) If the weather is cold (below 10C) then I suggest that you turn on the oven for a while to about 250F and preheat. Then Turn Off once its hot. Now, toss the vessel of mixed batter into it with a plate/bowl under it, in case the batter overflows after fermenting.
b) If the weather is warm/pleasant (between 10C to about 20C) you can just place it on your stove, right on top of the part where the flame of the burners are lit. That warmth will be enough for fermentation.
c) If the weather is hot don't do any of the above. The heat in the air will ferment the batter in no time.