1cupidli rice,i used sona masoori rice. approximately 200 grams.
⅓cupurad dal(split black gram) - approximately 60 grams.
1teaspoonmethi seeds(fenugreek seeds)
2 to 2.5cupswaterto soak the rice and lentils
for grinding okra
175gramsroughly chopped clean okra(bhindi or ladies finger) or about 17 to 18 medium-sized tender okra
1green chili- chopped
1pinchasafoetida(hing) - optional, avoid asafoetida if on a gluten-free diet
salt as required
few drops of oilor ghee for greasing the idli molds. use oil for vegan version
wateras required to grind the batter
soaking rice and lentils
First, wash 200 grams of rice, 60 grams of urad dal, 1 teaspoon of fenugreek/methi seeds with fresh water and drain.
Then adding 2 to 2½ cups of water to the same container, soak for 3 to 4 hours.
Towards the end of the soaking time, roughly chop the bhindi/okra. Grind using a mixer/grinder along with 1 green chili, 1 teaspoon of cumin seeds, 1 pinch of asafoetida.(avoid asafoetida if on a gluten-free diet)
Make a smooth paste without adding any water.
grinding the rice and lentils
Now, drain the water from the soaked, rice, urad dal mixture. Save the water.
Add the drained rice, urad dal, methi seeds to the same mixer/grinder. Grind briefly so that all the contents get well mixed.
Then adding small amounts of water, grind to form a thick batter. This batter should not be too smooth. When touched it can be grainy. But the rice, bhindi etc should not be seen separately. Transfer this to another deep container.
If you have any left-over soaked grains, transfer to the mixer/grinder again and grind to form a smooth, thick batter. Add only small amounts of water if necessary. Make a thick pouring batter and add water as required while grinding the rice and lentils.
Transfer the prepared batter to the same container.
Give it a good mix adding salt to taste.
Cover and place the container in a warm place overnight to ferment for 8 to 10 hours.
The next morning, the batter would have become fluffy, airy and risen well.
steaming okra idli
Now, grease the idli molds with a few drops of oil/ghee. Use oil for vegan version.
Place the steamer with water on the stove top.
Pour the idli batter into the idli mold depressions.
Once you notice that the water in the steamer has begun to steam, place the idli stand in it.
Cover with a lid. Steam for 12 to 15 minutes.
This time may vary depending on the steamer. Once a tooth pick inserted into the middle of the idli comes out clean, you can remove the idlis.
Using a small flat spatula/spoon, release the idlis from the molds individually.
Transfer the cooked and ready idlis to a hot case to keep warm.