Soft Idli Recipe From Scratch

Producer: Swati Chaturvedi

Soak urad dal and fenugreek seeds separately for 4-6 hours.

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Soak rice and poha together for the same duration.

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Grind urad dal into a smooth, fluffy batter.

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Grind rice and poha into a slightly coarse batter.

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Mix both batters, add salt, and let it ferment overnight.

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Pour fermented batter into greased idli molds. Steam for 10-12 minutes until soft.

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Serve hot with chutney and sambar.

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