(A) To make the Podi:
Dry roast the daals separately with a few drops of oil over medium heat until you get a nice nutty aroma.
Be extra careful not to burn them otherwise, it will alter the taste completely.
Transfer to a large plate.
Now, roast the sesame seeds just for about 2 minutes. Thats all it takes. Remove.
Finally roast the red chilies. Again chilies tend to get roasted quickly so be careful not to burn them.
Remove.
Once all the roasted ingredients are on the plate, add asafetida, salt & sugar while still somewhat warm. Once the mixture is cooled completely, grind to a coarse powder in a dry grinder or coffee grinder.
Your podi is ready to be served with idlis/dosas.
Tip: Use sesame oil to mix with your podi. No other oil seems to match up to that extraordinary taste.
Store in an airtight jar. Use as required.
(B) For the Idli:
Wash the Daal thoroughly in a medium bowl until the water runs clear.
Soak covered in 2-3 cups of water & the Methi Seeds for about 2 hours.
Place the Idli Rava in a large bowl.
Add 4-5 Cups of water & let it soak covered for about 2 hours as well.
Drain the water from the Daal & the Idli Rava.
Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water until smooth & fluffy.
Drain the water from the Daal & the Idli Rava.
Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water until smooth & fluffy. Use a large Blender Jar to grind it.
Add the soaked Idli Rava into the Blender Jar. Give it a good whip for about 30 seconds just to incorporate the Daal & Rice together.
Transfer to a large bowl.
Cover with a lid or Cling Wrap & leave it to ferment overnight or 8-10 hours in a warm place. Make a couple of holes on the cling wrap.
Note: During hot summers, the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so.
Add Salt when ready to cook.
Heat 2 cups of water in an Idli Steamer/Large Pot/Pressure Cooker/Instant Pot.
Check the level of water. It should not touch the lowest Idli mold/plate.
Grease the Idli molds lightly with oil.
*Use a basting brush for convenience.
Pour ladleful of batter in the greased Idli molds.
Place in the Idli Steamer/large Pot/Pressure Cooker/Instant Pot carefully when the water comes to a boil on high heat. Cover.
Reduce heat to medium.
Steam for 15 minutes.
Note:
1) If using a Pressure Cooker do not use the weight/whistle. If you do, your Idlis will be hard as rocks.
2)If using an Instant Pot, select the Steam mode & use a glass lid.
When done, take out the Idli Stand carefully & use a thin plastic or silicone spatula to unmold the Idlis.
Serve hot bottom side up with Sambar, Coconut Chutney & Podi.
Enjoy!
