Ari motta idli recipe

In a large bowl, soak black gram dal, fenugreek seeds for 5-6hours. Drain off the water and blend to smooth paste adding water as required. Now in another bowl take parboiled rice and moong dal. Rinse with water and soak them. Drain off the water and blend to smooth paste adding water as required. Now mix both the batters. Mix well making sure both are combined well.

Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles. After 8 hours, the batter doubles indicating well fermented with air pockets present. Add salt to the batter and mix gently without disturbing the air pockets.

Scoop the batter into an idli plate. Place in steamer and steam for 10-12 minutes on medium flame or till a toothpick inserted comes out clean.

Finally, soft idlis are ready to serve along with chutney and sambar.