- Product Code: REC27
Wash well and soak the dal (with fenugreek seeds) and saamai separately in water for around 6 hours or overnight
With the help of a grinder, grind the urad dal first and then the millet into smooth paste. Add salt and mix both these batters well and keep them covered in a vessel and allow it to ferment for around 4 to 8 hours. Make sure you have filled the container only half as the dough may (WILL) rise while fermenting. Refrigerate the batter until use when going to make the idlis, grease the idli molds with few drops of oil. Smear the oil over the idli mold. Mix curry leaves and coriander leaves with the batter and pour the idli batter. Steam the idlis until done. Should take around 12 - 18 minutes.