400gramsidli riceor parboiled rice or 2 cups idli rice or 1 cup parboiled rice + 1 cup regular variety of rice like sona masuri or parmal rice
120gramshusked whole urad dalor ½ cup whole urad dal or split husked urad dal
¼teaspoonfenugreek seeds(methi dana)
¼cupthick pohaor 20 grams thick poha
2 to 2.5cupswater for soaking rice
1cupwaterfor soaking urad dal
½cupwaterfor grinding urad dal or add as required
¾cupwaterfor grinding rice or add as required
1teaspoonrock salt (edible and food grade)(sendha namak) or sea salt as required
2.5cupswater for steaming idlis
oil as required for greasing idli moulds and for preparing dosa
Instructions
soaking rice and lentils
Rinse 2 cups parboiled rice or idli rice for a couple of times and keep aside.
Rinse the poha once or twice and add to the rice. Add 2 to 2.5 cups water. Mix well and soak everything for 4 to 5 hours.
In a separate bowl or pan, rinse ½ cup urad dal and ¼ tsp methi seeds for a couple of times and then soak in water for 4 to 5 hours.
making idli dosa batter in mixie
Strain the urad dal and reserve the water. Keep this water for grinding the dal.
Use the wet grinding blade in the jar for grinding both urad dal and rice. Add the strained urad dal in the grinder jar.
First add ¼ cup of the reserved water and grind for some seconds. Then add the rest of ¼ cup water and continue to grind till the batter is light, smooth and fluffy. Take the batter in a large bowl or pan. If the mixer becomes too hot, then stop.
Let the mixer cool down and grind again. Quantity of water depends on the freshness of urad dal. I always add ½ cup water for grinding 1/2 cup of urad dal.
Remove the urad dal batter in a large bowl. The batter should be fluffy, smooth and light.
To the same jar, add the half of the rice.
Add ¼ to ½ cup water and grind till smooth. A fine grainy consistency of rice is also fine in the batter. You can grind the rice in two to three batches.
I grind in two batches. For rice I always end up adding overall ¾ cup water and a few tablespoons more of the water at times.
Pour the rice batter in the bowl containing the urad dal batter.
Add 1 tsp rock salt or as per taste. In very cold temperatures, avoid adding salt. Instead add 1/4 tsp sugar. Sugar aids in the fermentation process.
Mix both the batters very well with your hands or a spoon or spatula.
Cover and allow the idli batter to ferment overnight for for 8 to 20 hours. The timing will vary depending on the temperature conditions in your city.
The next day prepare idlis.
With the leftover idli batter you can make dosas or uttapams.