Kodi Guddu Porutu with Dibba Rotti

Ingredients

• 1 cup Urad Dal (Skinned and split black gram lentils)
• 2 cup Idli Rava (Also known as cream of rice)
• 0.5 tsp Methi Seeds (Also known as fenugreek seeds)
• 1.5 tsp Salt (Adjust to taste)
• 3 cup Water (Approximately, for soaking and grinding)
• 1 medium Onion (Finely chopped)
• 3 piece Green Chillies (Finely chopped, adjust to your spice preference)
• 1 inch Ginger (Peeled and finely grated)
• 1 tsp Cumin Seeds
• 3 tbsp Coriander Leaves (Freshly chopped)
• 4 tbsp Sunflower Oil (Or any other neutral cooking oil like groundnut oil)

Instructions

1. 1

   Prepare the Batter (Soaking & Grinding)

   • Rinse urad dal and methi seeds until the water runs clear. Soak them together in 2 cups of water for at least 4-6 hours.
   • In a separate large bowl, rinse the idli rava once. Add enough water to cover it and let it soak for the same duration (4-6 hours).
   • After soaking, drain the water from the urad dal. Transfer the dal and methi seeds to a high-speed blender or wet grinder.
   • Grind to a very smooth, light, and fluffy paste, adding about 1/2 to 3/4 cup of fresh water incrementally. The batter should be airy. Transfer this paste to a large mixing bowl.
   • Squeeze out all the excess water from the soaked idli rava completely. Add the squeezed rava to the ground urad dal paste.
   • Add salt. Mix everything thoroughly with your clean hands for 2-3 minutes. This helps in initiating the fermentation process. The final batter should be thick, similar to idli batter.
2. 2

   Ferment the Batter

   • Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
   • The batter is perfectly fermented when it has nearly doubled in volume, looks bubbly, and has a pleasant sour aroma.
3. 3