Ingredients

The following ingredients have 4 Servings
  • 1 cup whole white urad (husked black lentil)
  • 1 and 1/2 cup idli rawa
  • 1 cup ragi flour
  • 2 teaspoon salt
  • 1/4 teaspoon cooking soda

Instruction

  • Wash 1 cup white whole urad (husked black lentil) 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 3-4 hours in a medium-size mixing bowl.
  • Soak 1 and ½ cup of idli rawa in 3-4 cups of water in another medium-size mixing bowl.
  • Once the whole urad is soaked, drain the water and add the soaked lentil to the medium jar of a grinder. Add ¼ cup water and grind to make a smooth paste. Keep scraping the sides of the jar while grinding.
  • Transfer the urad paste to a large mixing bowl.
  • Drain the water from Idli rawa using a soup strainer and add it to the urad paste.
  • Add 1 cup ragi flour to the bowl and mix well using a spoon.
  • Cover the bowl with a lid and keep it in a warm place for 8-10 hours to ferment. You can keep the bowl inside the oven if it is cold outside. The mixture will double in size after it is properly fermented.
  • Add 2 tsp salt and ¼ tsp cooking soda to the mixture and mix well.
  • Keep an idli steamer filled with water over high heat. Grease idli plates with oil and fill the cavities with the batter. 
  • Steam the idli for 10-12 minutes on high heat. Once done, take out the idlies from the plate by sliding a butter knife underneath them. Serve hot with sambar and chutney.