This video demonstrates how to prepare a soft and fluffy idli without using rice, semolina, or flattened rice, making it a high-protein dish . The recipe uses split green gram (cherupayar parip) and urad dal as the main ingredients .
Here’s a summary of the preparation process:
Soaking the Ingredients The chef recommends soaking split green gram and ¼ cup of urad dal along with ½ teaspoon of fenugreek seeds for four hours .
Grinding the Batter After soaking, the ingredients are ground into a smooth batter using the same water they were soaked in . The batter should be slightly loose initially, as it will thicken upon fermentation .
Fermentation The batter is then left to ferment for eight hours, or overnight, to allow it to rise and sour .
Final Preparation Once fermented, water and salt are added to achieve the desired consistency for idli .
Steaming the Idlis The batter is poured into greased idli molds and steamed for 10 to 15 minutes, similar to traditional idlis . To check for doneness, you can touch the idli with a wet hand; if nothing sticks, it’s ready .
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