Millet – 3 cups
Urad dal – 3 /4 cup
Methi seeds – 1 tsp
salt – as required to mix the batter.
Soak the millet in the water for 3 hours, and separately soak the urad dal and methi seeds in the water for 3 hours, make sure the water is in the immerse + above level.
Then strain the water from millet and urad dal , now grind it nicely till it becomes paste. adjust salt, and water, as we grind for our idly batter. allow it to ferment overnight or 8 to 10 hours time.
Next day morning , mix the batter well. grease the idly pan, and pour the batter in the plate and steam it for 10 minutes (adjust according to the regular steaming)
- If the urad dal is fine quality keep the same measurement, if its lesser quantity add 1 cup .
- Grind it to gether and adjust the water level , do not pour over water ,otherwise u cannot make idly instead u can make only dosai
- soaking time is enough as millet is very thin and easy to soak.
- Millet has more variations, the one i used was KUDARAI VALLI