Next recipe under seasonal theme is Vendhaya
Idli or Fenugreek Idli. Fenugreek is good to reduce the body heat, and also
it’s good for stomach upsets and a must for nursing moms. Especially for
nursing mom’s they can take fenugreek in any format and as many they need. It’s
also good for diabetes patients. This is my moms recipe, she leant this from her periya amma.
Ingredients:
Idli Rice
|
2 cups
|
Fenugreek seeds
|
1 Tbsp
|
Urad dal
|
2 tsp
|
Backing soda
|
¼ tsp
|
Salt
|
as per taste
|
Water
|
Directions:
- Soak urad dhal and fenugreek seeds together and rice in another bowl for about 6-7 hours.
- Grind urad dhal and fenugreek seeds together for about 10 – 15 minutes or until smooth and fluffy by adding water little by little.
- Grind rice separately to a smooth batter; finally mix both the batters by adding enough salt.
- Allow it to ferment for about 8 hours or overnight (as you do for regular idli batter for me it took 12 hours).
- After fermentation add backing soda and mix well. Grease the idli mold and pour enough batter in each mold and steam cook for 10 minutes.
- Serve it with any chutney or sambar.
Note:
- The batter should be very thin like dosa batter. If your batter is thick then your idli will be hard.
- Fill your idli mold ¾, idli will rise.
- Better if you serve hot.
