- 2 cups idli rava — cream of rice
- ½ cup urad dal/spilt and skinned black gram lentils
- ¼ cup poha/flattened rice
- 7–8 methi seeds/fenugreek seeds
- Salt to taste
- Water for soaking
Soak the cream of rice in water for 4–5 hours, and in another bowl or pan, soak the urad dal, poha, and methi seeds in water for 4–5 hours.
Drain the water from the urad dal and keep it aside. We will use some of this water for grinding the idlis.
Drain the water from the idli rava and discard, and in a wet grinder, add the idli rava, urad dal, methi seeds, and poha.
Add some of the urad dal strained water and begin to grind. If the batter appears too thick, add some water, and grind to a smooth batter.
Pour in a deep pan or pot to give room for fermentation and rising of the batter, then add salt and stir well. Cover with a lid and keep the batter in a warm place for 7–8 hours.
The next day the batter will have fermented and risen.
Grease or brush the idli moulds with oil, and put a pan or steamer on the stove with some water.
Stir the batter gently, then pour the batter in the idli moulds.
By now the water will have begun boiling in the pan.
Place the idli stand in the pan, cover with a lid, and steam the idlis.
If using a pressure cooker, don’t put the vent weight/whistle on the cooker’s lid.
Steam for 10–12 minutes till a toothpick inserted in the idli comes out clean.
Serve hot and steaming idlis with chutney or sambar accompanied with some Indian chai or filter coffee.
Recipe courtesy of: