Stir Curry

Ingredients - Idli Batter

1. Idli Rava (Rice Rava) - 4 cups.
2. Urad Dal Gota - 2 cups.
3. Methi seeds - 2 tsp.
4. Salt - 2 tsp.
5. Poha - 1 cup.

Instructions - Idli Batter Preparation

1. Wash Urad dal 3 - 4 times. Soak the Urad dal for 4 to 6 hours.
2. Wash Methi seeds 2 - 3 times. Soak the Methi Seeds for 4 -6 hours.
3. Wash Poha 2 times and soak the Poha for 1 or 2 hours.
4. Wash Idli Rava once and soak it for 4 to 6 hours.
5. Drain the water from soaked Urad Dal, Methi seeds, and Poha.
6. Add the drained Urad Dal, Methi seeds, and Poha to Wet grinder or Blender.
7. Add 2 to 3 cups of water to the wet grinder & grind it for 15 - 20 minutes. If using a blender, add cold water/ice cubes so the batter does not get heated.
8. Grind the Urad dal batter into a smooth consistency.
9. Remove the Urad dal batter and add it to a container. 
10. Drain the water from the soaked Rava (step 4) by tilting the container slightly, taking care not to spill the rice rava.
11. After partial draining, the rest of the water can be removed by hand squeezing the rava with a clean hand.
12. Add squeezed rava to the urad dal batter container.
13. Add salt and mix thoroughly with a clean hand or ladle.
14. The batter is ready. Close the container with a lid.

Fermentation process

If you are in a place with a warmer climate, leave the batter on the countertop for 8 - 12 hours.

If you are in a place with a cooler climate, either ferment the batter inside an Oven or an Instant pot.

Fermentation in an Oven:

• Keep the batter container in the oven covered with a glass lid.
• Preheat the oven at 350 degrees Temperature setting the timer to 4 minutes. 
• Cancel Preheat when the timer alarm goes off. Stop the timer.

Fermentation in an Instant Pot:

• Transfer the batter to the inner vessel of the Instant Pot.
• Press the "Yogurt" button in the instant pot.
• Adjust the hours by pressing the "+/-" button to 8 to 12 hours ( as per your region and local temperature).
• Cover the Inner Pot with a glass lid.