Recipe for a Soft Idli with out Urad dal
Wash and soak the rice for 4 hours. Soak the methi seeds and caster seeds together for 4 hours.
Grind the methi seeds and caster seeds in a wet grinder adding some water. Add some more water and grind it well.
Now, add the rice to it and grind adding water little by little. Grind the content into a fine batter, add required amount of water while grinding itself and bring to dosa batter consistency.
Add salt and mix well. Ferment the batter for 6 hours or overnight.
Mix the batter well before making idlis. You can prepare idli in the usual way using the idli vessel.
Soft idlis are ready for serving!
Note: Grinding the batter by adding adequate water in installments to a fine batter of dosa consistency is the secret to the softness of the idli. Using the traditional idli vessel where we use the cloth on the idli plate and pour the batter above it, will give the perfect idlis!
Side Dish: 'Katharikka Chutney' is the best combination for this vendhaya idli!
