Recipe Ingredient
- 1 cup (200g) parboiled rice, washed several times and soaked overnight
- 1/4 cup cooked (overnight) rice, soaked 1 hour to soften
- 1/2 cup (100g) whole ulundhu dhal, washed several times and soaked 3-4 hours
- 1/8 tsp fenugreek seeds, soaked 15 minutes
- 1/2 tsp salt
Instructions
- Soak rice and ulundhu in separate bowls. Grind raw and cooked rice together finely, adding a little of the soaking water to enable the blades to work. Pour out into a mixing bowl.
- Now grind ulundhu and fenugreek together, using a little of the soaking water to get a thick batter. Combine this with the ground rice and add salt. Mix well, preferably with your hand.
- Cover and set aside about 8 hours at room temperature or until mixture is risen and full of tiny bubbles. If not using immediately, refrigerate for up to 2 - 3 days.
- Lightly brush idli moulds with oil and fill with idli batter. Steam 10 - 12 minutes (do not open steamer during cooking.) Remove from steamers and serve warm.
