|brown rice (I used organic)||3 cups|
|idli rice||1 cup|
|whole urud dal||1 cup|
|poha / aval /flattened rice||1/2 cup|
|fenugreek seeds / uluva||1 teaspoon|
1. Wash and soak urud dal, poha / aval and fenugreek seeds together for 4 – 5 hours.
2. Wash and soak brown rice and idli rice also together for 4- 5 hours. Keep covered.
3. Drain excess water from urud dal into a bowl. Add this soaked water around 1/2 cup to a grinder. Then add urud dal, aval and methi seeds and grind together for 35 – 40 minutes. (Grind till you find small bubbles in the batter. ). Collect urud dal into a bowl.
4. Then same way, drain water from rice into another bowl. Add rice and 1 cup of water, and then 1/2 a cup every 10 minutes. Grind for 25 – 30 minutes. The batter will look smooth, but should have a coarse texture.
5. Once done, add ground urud dal to it, salt and then grind again for few more minutes.
6. Transfer the contents to a bowl large enough to hold it. (The bowl should be large enough, so that it will not overflow even after fermentation.)
7. Leave it aside for 7 – 8 hours for fermentation.
8. After 8 hours, you will find that the batter has raised well. You can use it or refrigerate it for later use.
To make idli
1. Grease an idli plate with oil. (I normally use sesame oil)
2. Add enough water to idli cooker or pressure cooker and bring it to boil.
2. Pour 3/4 ladle of batter to idli plate, keep it inside the cooker, cover and steam cook for 10 minutes.
3. Hot and soft idlis are ready. Serve with sambar, chutney or podi.
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Enjoy cooking and serving