Parboiled Rice,(Idli Rice), 2 cups
Raw Rice, 1 cup
Urad Dal, ( Black Gram Dal), 1 cup
Fenugreek (Methi) Seeds, 1/2 tsp
Salt, to taste
Oil, for greasing the idli moulds
In a vessel, wash and soak the parboiled rice and the raw rice in water for about 5 hours. Drain the excess water.
In another vessel, wash and soak the urad dal along with the fenugreek seeds (if you are using them) in water for about 5 hours. Drain the excess water
In a mixer, grind the soaked rice to a paste which is more coarse than smooth using the required amount of water. Remove from mixer and pour into a large vessel.
Next, grind the soaked dal and fenugreek seeds to a smooth paste using the required amount of water.
Combine the rice paste and the dal paste together, add salt, and mix thoroughly to form a thick batter
I usually do this mixing using my hand as this helps the fermentation process later
Keep the batter to ferment overnight or for 8-10 hours in a large vessel. The vessel should be large enough as the batter will swell to twice its original volume.
Grease the idli moulds lightly with oil
Boil enough water in the idli cooker or pressure cooker
Pour the fermented batter into the idli moulds evenly and place them in the cooker
If you are using a pressure cooker, make sure that you do not use the weight while steaming the idlis
Steam the idlis for 7-10 minutes then check to see that they are done. Inserting a toothpick should result in its coming out clean if properly done.
Once the idlis are cooked, remove the idli moulds from the cooker, allow it to cool for a minute or two
Using a knife, take out individual idlis from the idli moulds
Serve hot with chutney, of your choice, sambar, or milagai podi