Idli (savory rice cake)is a traditional breakfast of south India. Made by steaming batter consisting of fermented black lentils and rice.
Served with coconut chutney and sambhar.
2 1/2 cups -parboiled rice/idli rice,
1/2 cup – thick poha(flattened rice),
1 tablespoon – methi seeds(fenugreek seeds),
1 cup – urad dal(husked black gram),
Approx 2 1/2 cups water
1 tablespoon- salt,
Rinse rice ,poha and methi seeds ,soak in water for 6 to 8 hours.
In another container,rinse 2 to 3 times and soak (in 3 cups of water)urad dal for 6 to 8 hours.
Drain the soaked urad dal(reserve the water) and grind in wet grinder or mixer until smooth and fluffy (add water gradually around 1/4 cup of water at a time).
Take it out to bowl and keep aside.
Drain soaked rice mixture and grind in batches by gradually adding water ( recipe calls for 2 1/2 cups water total)until smooth batter.
Mix both urad dal and rice batter in a large bowl. Close the lid..Leave it to ferment for 6 to 8 hours or overnight.
Batter will rise to double its size.
Add salt and mix .
Grease the idli plates with oil or ghee.
Pour batter to idli moulds.
Add water to pressure cooker and steam Idli’s for 15 mins without whistle.
Serve with coconut chutney and sambhar.