• 1 cup Parboiled Rice (idli-dosa rice or short-grain rice)
  
• 1 cup Basmati Rice (or any rice)
  
• 1/2 cup Whole Urad Dal (skinned) or split Urad Dal
  
• 1/4 cup Poha (flattened rice)
  
• 1/2 tablespoon Fenugreek Seeds (methi)
  
• Salt to taste
  
• Oil, for greasing
  

1. Rinse urad dal and fenugreek seeds in water for 2-3 times.
   
2. Soak urad dal, fenugreek seeds, and poha (flattened rice) together in 1-cup water for 4-5 hours. (Dal’s size and volume would increase to almost double after soaking.)
   
3. Rinse both parboiled and basmati rice together in water for 3-4 times. (Place both types of rice in a large bowl and fill it with water till ¾th height. Rub rice grains between your fingers; this will make the 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.
   
4. Drain excess water from soaked urad dal and reserve it to use in the grinding process in the next step. Transfer drained dal and fenugreek seeds into a large jar of mixer grinder or wet grinder.
   
5. Add 1/2 cup water (preserved in step-4) and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture. To grind 1/2 cup urad dal, you would need approx. 1½ cup water. 
   
6. Transfer it into a large container.
   
7. Drain excess water from rice. Add drained rice in the same mixer-grinder or wet grinder jar.
   
8. Add water in small quantities as needed (approx. 1/2 cup total) and grind until slightly coarse texture.
   
9. Transfer ground rice mixture to the same container in which urad dal mixture is stored.
   
10. Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turn hard if batter is too thick, and idlis will turn flat if batter is too thin. Cover it with a plate and keep it in warm place (at room temperature in summer, and in warm place in winter) for 8-10 hours. If you are living in cold place, place the batter in oven and keep the oven light on.
    
11. Size and volume of batter would increase as it ferments.
    
12. Stir the fermented batter with a clean ladle or a large spoon. You should see the tiny air bubbles in the batter as shown in the photo. These tiny air bubbles are critical to make idlis soft and spongy.
    
13. Check batter for salt and if required, add more salt and stir. Pour 1-2 glass water in the steamer and place it on the stove to heat over medium flame. Grease idli moulds with oil and pour batter over it.
    
14. Place moulds in the steamer. Cover steamer with a lid and steam the idlis for 10 minutes over medium 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.
    
15. Remove idli moulds from the steamer and let them cool for few minutes. Remove idlis with a wet spoon; this will help you remove it easily from the mould.
    
16. Transfer them to a plate or in a casserole and cover with a lid to keep them hot. 
    

Leave a comment