Idly Batter for Spongy Idlys

All experienced cooks....don't blame me. I am posting this only for novice to kitchen. I have been constantly asked by many of my friends to post the procedure for spongy idlys. Its especially for them. When it comes to idly batter, it differs from state to state. Here I will tell about the Tamilnadu style of preparation. 

Ingredients:

Par Boiled Rice/Idly Rice - 4 cups

Urad Dhal - 1 cup

Fenugreek - 1 tsp

Salt(Crystal) - 1 handful

Method:

Soak all the ingredients separately for at least 5-8hrs.

In the grinder, grind either the rice first or the dhal and fenugreek together first. Its nothing to do with grinding order. Usually what i prefer is to grind the dhal first then the rice as it will be easier for me to wash the grinder later. 

Once you grind both mix them together well along with salt. To test whether they are mixed well, take a handful of batter and pour from some height as shown below.

The batter should flow evenly. If it is not mixed well, it flow part by part. 

Keep it aside by sprinkling some water over the top of the batter. Close it with a lid, don't close it tightly.
Allow it to ferment for 8 hrs. 

The next day when you open it the batter will raised a level above. 

Mix it slightly with a ladle. Take a scoop of it and put it in the idly maker. Spongy idlys are ready to serve with chutney/sambar.

Tips:

Batter depends on the rice and dhal you use. Suppose if the dhal is yielding more batter then reduce the amount of dhal you soak and the other way round too. If the idly is sticky, then you can add 1/2 cup of raw rice while soaking. Little bit of analysis will do. 

While grinding, be conscious that the batter should not be heated up. Otherwise you can use your idlys to hit anyone. 

Whiel mixing the batter should not be too thick or too watery. Take care and prepare spongy idlys. 

I am sending this to Lentils Mela conducted by Ashwini. I believe it suits the bill. 

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