What you need:
2 cups Salem Rice
1/2 cup Urad dal
2 tablespoons Methi
1/2 cup Thick poha [Avalakki]
1/2 cup Urad dal
2 tablespoons Methi
1/2 cup Thick poha [Avalakki]
How to Make it:
- Soak Salem Rice in a bowl for 4 - 5 hours.
- Soak urad daal, methi, and thick poha in another bowl for 4 - 5 hours.
- Grind soaked Urad dal to a smooth batter. Remove to an empty bowl.
- Grind soaked rice to a smooth batter. Add it along with the ground urad daal batter.
- Mix well.
- Cover and keep the batter in a warm place to ferment for 8 hours.
- Add a pinch of salt before using it.
- Grease the Idli stand well with very little oil.
- Pour in the batter to 3/4 of the mould. [Leave space for it to raise]
- Steam cook in a Idli maker/pressure cooker [without the weight/whistle] for 15 minutes.
- Remove the Idli Stand and let it cook for a couple of minutes before the Idlis are removed. [If there are tried to remove when they are hot, there are chances that they will break]