Ingredients
The following ingredients have 4 Servings
- 1 Cup Raw Rice
- ½ Cup Urad Dal
- 1 tbsp Poha / Aval
- ¼ tsp Methi Seeds
- Salt (As Required)
Instruction
- Measure 1 cup of raw rice, 1/2 cup of whole urad dal, 1 tbsp of poha (aval) and 1/4 tsp of methi seeds. To a bowl, add the raw rice.
- To the same bowl, add the urad dal and methi seeds.
- Then, add the poha. Soak everything for at least 3 to 4 hours or overnight.
- Rinse well, till the water runs clear. Then, drain the water completely (I used a wet grinder if using a mixer use ice water, else the batter gets heated up and affects the fermentation). Transfer everything to the grinder and pour enough water (1.5 cups approximately) at regular intervals. Ensure to grind it to a smooth paste consistency.
- Wipe the sides of the grinder with the spatula provided. Take a large container, pour the ground batter. Then, add the required salt and mix well. Fill the container till half, because during fermentation the batter will increase in volume slightly (this raw rice idli batter does not double as the regular one).
- Usually, fermentation takes about 8 to 10 hours in a humid climate. Then, mix the batter gently and if required adjust with salt and water.
- Pour some water into the idli pot and heat it on medium flame. Use a cotton cloth/thuni, to get the perfect soft idli. Spread a cloth over the idli plate and fill the batter in each mold.
- Close the lid and steam it for 8 to 10 minutes. After steaming, give standing time for 2 minutes and gently, remove the idli.Try this Pacharisi Idli Recipe during festival times.
