ingredients
1 cup idli dosa rice or parboiled rice, 200 grams
1 cup thick poha, 80 grams
3 tbsp whole urad dal, 40 grams (you can also use husked split urad dal)
¼ tsp fenugreek seeds/methi seeds
2.5 cups water for soaking
1 cup water for grinding
½ tsp sugar (optional)
½ tsp rock salt
⅛ to ¼ tsp baking soda (optional)
oil for greasing the idli moulds
Method
soaking:
in a bowl or pan, take the following ingredients – idli dosa rice or parboiled rice, whole urad dal, and ¼ tsp fenugreek seeds.
rinse them for a couple of times and then soak in 2.5 cups water.
in a separate bowl or pan, take the thick poha .
rinse the poha once or twice with water.
drain and add the poha to the bowl containing rice, urad dal, methi seeds and water.
mix well. cover the pan and soak these four ingredients in water for 5 to 6 hours.
grinding batter:
later strain and reserve the strained water.
now add half of the soaked ingredients in a wet grinder jar. depending on the size of the jar, you can add half or full. i ground in two batches.
add ½ cup water and grind very well. the rice grains can have a consistency of that like idli rawa.
now pour the batter in a large bowl.
i ground the batter in two batches and overall 1 cup water. if the grinder becomes hot, then wait for it to cool down and then continue with the grinder.
then add ½ tsp rock salt and ½ tsp sugar. don’t worry the taste of sugar is not felt in the idlis. if you live in a hot or warm tropical climate, then no need to add sugar. mix very well.
fermentation:
cover the bowl with a lid and keep the bowl for 8 to 9 hours or more depending on the temperature conditions in your city.
add ⅛ tsp to ¼ tsp baking soda and mix very well. this is optional. you can add baking soda if you want more softer idlis or if the batter has not fermented well.
steaming:
grease the idli moulds with oil. pour the batter in the moulds.
before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. bring this water to a boil. then place the idli stand in the hot water. for an electric cooker and steamer cover with its lid and steam. for pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.
steam for 12 to 15 minutes. depending on the equipment you have used, it may takes less or more time. a tooth pick inserted in the center of the idlis should come out clean and not be sticky. allow a standing time of 1 to 2 minutes.
dip a spoon or butter knife in water and slid them through the idlis. remove and place the idlis in a warm container like a casserole.
serve poha idlis with coconut chutney and an onion sambar or mix veg sambar.
