Yellow Idli

Toor dal is one of the most popular pulse in India. It has a sweet nutty flavour and is a good source of protein. 

100 gm toor dal.

70 rice

30 gm urad dal

Few methi/fenugreek seeds

Salt to taste

1. Wash toor dal, urad dal and rice separately.  Add a few methi seeds to urad and soak them all for about 4 hours.

2. Rinse and grind them with as little water as possible- toor and urad to fine pastes and rice slightly coarse like sooji/semolina. 

3. Mix all of them together with ¼ tsp of salt to a dropping consistency batter. Add little water if needed.

4. Cover and leave it in a warm place to ferment for 8 hours or overnight.

5. Once the batter is fermented, stir it well.

6. Oil the idli moulds and fill them up with the batter.  If you feel that the fermentation is not complete, you may add ½ tsp of baking powder and mix well

7. Heat the pressure cooker with 1 cup of water.

8. Place the idlis inside and close without the pressure weight. 

9. Once the steam escapes from the vent of the cooker, time it for 6 minutes and then switch off the cooker.

10. Allow it to cool for a minute or so.

11. Take the idlis out  from the cooker. 

12. Carefully remove them onto a plate.  Serve hot with chutney.  Go well with jam and butter