Idli is considered to be the healthiest food due to the unique method of preparation which enhances the bioavailability of the nutrients in urad dal and rice. The idli we know today is attributed more to an Indonesian influence, specifically inter-marriages between Southern Indian kings & Indonesian royal families who followed the same religion and extensively traded with them. (Based on my experience), no matter whether you use a wet grinder or a blender. Once done. I will try making the batter with non-chlorinated water and see if that helps. 1: Pick the sabut urad dal (black gram), rinse in water for 2-3 times and soak it in water for about 30 to 40 minutes. To make it ferment better, add a little bit of commercial yeast to the batter. I too live in a warm country (Singapore) & there is a fast constant fluctuation of weather conditions. Idli are easily digestible as the rice & lentils known as DAL are soaked, ground, fermented & then prepared by steaming the batter. Add rice flour, salt and water. So soak the rice and dal for longer during cold days. Cover it with the lid and position the steam vent to venting mode. Grind the Rice and urad dal Drain all the water from rice, dal and fenugreek seeds completely. Place the idli stand in it and then switch to steam mode with the vent valve pushed down to allow the steam to escape. Strain and discard the water from soaked rice and add rice to a blendtec jar. Every time you need keep one of them out and ferment. I have tried all kinds of rices, American and imported, lower gluten higher gluten. I have a food dehydrator and the minimum temperature setting on that is 41C. A well fermented batter will yield good soft idli. Grind the rice and urad dal by adding cold water time to time. saves time and come handy. Coming back to idli itself a steamed fluffy fermented rice and lentil cake which is extremely healthy and light on the stomach while being satiating for the palate when dipped in hot sambar or curries and topped with wet chutneys or dry podis with a helping of ghee or gingelly (sesame) oil. Hi Anshu, If it is made in wet grinder then ingredients like poha or methi seeds can be skipped.
