Preparation time: soaking time +fermenting time =app. 12-14 hours
Cooking time: 30 minutes
Makes about 28-30 idli of app.2.5”-3”diameter
Ingredient :
½ cup rice
¾ cup udid dal
1 teaspoon (methi) fenugreek seeds (optional)
¼ cup pohe or cooked rice
2 cups jwari (sorghum) flour
Salt to taste
Oil as required
Preparation : Rinse and soak rice and udid dal in sufficient water for about four hours.
One hour before grinding rice and udid dal, mix water with jwari flour and make thick batter.
Method:
After four hours drain water from rice, udid dal, pohe and methi seeds. Add methi seeds to soaked udid dal .Grind the rice, dal and pohe separately using as much water is necessary to facilitate grinding.
Mix all the ground material with jwari batter adding salt to taste. Mixture should be of dropping consistency. If not adjust with water.
Rest the mixture for 8-10 hours (or more depending on room temperature).Batter rises noticeably.
Stir very gently .Fill the oiled idli moulds with the batter and steam for 10 minutes .Check the idli by piercing with tip of knife. If it is clean means idli is done. Remove from steamer and serve hot with chutney of preference.