- 2 cup idli rava or idli rice
- 1 cup udad dal
- salt to taste
Soak idli rice or rava and udad dal for 4 hours. Drain water from rice or rava and discard. Drain water from dal and keep aside. Add rice or rava and dal to blender and blend into a smooth paste. If needed add remaining dal water into the blender.
Keep it aside to ferment overnight. The dal water is key to facilitate fermentation. Once fermented, the batter will rise. Add salt to halt fermentation.
Idli batter is ready to use. Idli batter when frozen will remain good for 3 months.
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