Butter Idli

Soak idli rice and methi seeds separately for 4-5 hrs. Soak poha for just 1\2 hr before you start grinding the batter.

Batter ground in the wet grinder yields good quantity and also the idli comes out fluffier. However, you can opt for mixer grinder also but take care not to run it continuously for a longer time while grinding.

If the jar gets heated up, the batter inside gets cooked up slightly that completely alters the process of making soft fluffy idly.

First grind the soaked methi into a smooth paste with little amount of water. To that add soaked rice, poha and grind it into a fine batter. The consistency of the batter should be medium, neither too thin nor too thick.

Add butter, curd, salt to the batter and grind it for a minute. Once the butter gets incorporated well with the batter, switch off the grinder. Transfer the batter into a large container that has enough space to contain the fermented batter

Keep it covered on the kitchen top or any warm place for 10-12 hrs for fermentation.

Once the batter is fermented, mix well and prepare idli by steaming it for 7-8 mins. Serve hot with any spicy or tangy chutney of your choice.