- 1 cup parboiled Rice ( Idli- dosa rice)
- 1 cup basmati rice or any rice
- 1/2 cup whole Urad dal (skinned) or split urad dal
- 1/2 cup poha (flattened rice)
- 1/2 tbsp fenugreek seeds ( methi seeds)
- Salt to taste
- oil for greasing
Idli, a round shaped steamed lentil cake, is one of the healthiest breakfast item of an Indian cuisine. It is prepared by steaming the batter made of short grain rice and protein rich urad dal and its preparation doesn’t requires use of cooking oil apart from greasing the idli moulds in which batter is poured to give it a round disc shaped. There are many varieties of idli ; rice idli, Rava idli , oats idli etc. are some it’s example. This rice idli recipe explain how to make idli batter with right consistency and how to determine whether its fermented properly or not to make a soft & spongy idli in great details.
Rinse Urad dal & fenugreek seed in water for 2 to 3 times.
Soak urad dal, fenugreek seeds & poha(flattened rice) to gather in 1 cup water for 4 - 5 hours. (Dal's size and volume would increase to almost double after soaking)
Rinse both parboiled & basmati rice together in water for 3-4 times. ( place both type of rice in a large bowl and fill it with water 3/4th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly). soak them together in 2 cups of water for around 4-5 hours.
Drain excess water from soaked urad dal & reserve it to use in grinding process in next step. Transfer drained dal & fenugreek seeds into large jar of mixer grinder.
Add 1/2 cup water (preserved in step 4 ) and grind until smooth texture. Gradually add more water (as needed) & grind until smooth and fluffy texture. To grind 1/2 cup urad dal you would need approx 1 1/2 cup water.
Transfer it into a large container.
Drain excess water from rice. add drained rice in the same mixer - grinder.
Add water in small quantities as needed. (approx 1/2 cup total) grind until slightly coarse texture.
Transfer ground rice mixture to the same container in which urad dal mixture is stored.
Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turns hard if batter is too thick, and Idlis will turn flat if batter is too thin. covet it with a plate & keep it in warm place ( at room temperature in summer, and in warm place in winter) for 8-10 hours.
Stir the fermented batter with a clan ladle or a large spoon. you should see the tiny air bubble sin the batter. these tiny air bubbles critical to make idli soft and spongy.
Check batter for slat and if required, add more salt & stir. Pour 1-2 glass water in the steamer & place it on the stove to heat over medium flame. grease idli molds with oil & pour batter over it.
Place molds in the steamer. cover steamer with a lead & steam the idlis for 10 minutes over low flame. check whether idlis are cooked or not by inserting a knife or a toothpick in the center of idli take it out. If it comes out clean, it means idli is cooked; if it doesn't then idli is not cooked yet, steam it for 3-4 minutes more and check again.
Remove idli mold from the steamer & let them cool for few minutes. Remove idlis with a wet spoon, this will help you remove it easily from the moulds.