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Recipe Ingredients
Idli Rava/Cream of Rice – 2 cups (approx 350gms)
Urad Daal – 1 cup (approx 200gms)
Cooked Rice – 1/2 cup (approx 60 gms)
Salt – 1 tsp or to taste
Fenugreek Seeds – 1 tsp
Water – 1.25 cups (for grinding)
Recipe Method
To Make the Batter
Wash the Urad Daal till the water runs clear and then add the Fenugreek seeds and additional water and soak for 4-6 hrs.
Wash the Idli Rava and soak in additional water for 4-6 hrs.
Drain the water from the Urad Daal and grind it with about 1 cup of water to a smooth consistency.
Pour it out into a pot big enough for it to have room for the batter to ferment and rise.
Add the cooked Rice to the blender and add in a couple of handfuls of Idli Rava with the water squeezed out. Grind with approximately 1/4 cup of water till it is smooth.
Pour and add it to the Urad Daal batter.
Squeeze out the water from the balance of the Idli Rava and add to the Urad Daal batter.
Add 1 tsp of Salt or to taste.
Mix and whip up the batter with your hands till everything is blended well.
Cover and allow the batter to ferment in a warm place overnight or about 8-12 hours.
To Make the Idlis
Once the batter has fermented, it will rise.
Mix well and add in water, slowly, till the batter is of dropping consistency.
Check Salt.
Grease the idli stand.
Spoon a ladle full of batter into the Idli stand.
Stack up the idli plates in alternates, avoid one directly over the other giving the idli space to rise.
In a stock-pot or a pressure cooker, add about an inch of water and allow it to come to a boil.
Place the Idli stand in the boiing water and close.
Make sure there is a vent for the steam to escape.
Once the cover is closed, set timer for 15mins.
After 15 minutes, take out the stand and spoon out the idlis from the idli plates.
Serve with Sambar and Coconut Chutney.
