5 Cups Raw Rice
1 Cup Urad Daal (white)
1/2 Cup of cooked Rice
Salt to taste
1/4 tsp Baking Soda/Dry yeast
Oil for greasing
Pick, wash and soak rice and urad dal for atleast 6-8 hours.
Drain water and grind raw rice, urad dal and cooked rice along with salt and baking soda/dry yeast to a paste using as little water as possible.
Now mix both the grinded rice and daal mixture together into a batter.
Place the vessel in a warm place and allow the batter to ferment overnite (atleast 8-9 hours).
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle plate and pour the batter into each mold. Also small bowls can be used.
Place it in a pressure cooker without the weights with little water underneath (Attention: if lots of water is used the idlis in the last plate become sloggy and too litte water will burn the bottom of the cooker.)
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife/spoon dipped in water to remove the idlis.
Cool them for 1-2 minutes and then serve them with sambar or chutney.
Makes 35-40 idlies depending on the idly mold size.
– You can also grind the raw rice into a coarse paste and then make a smooth paste of cooked rice and urad dal.
– Use the water used for soaking the rice to grind the batter.