Ingredients for Idli Batter:

• 2 cups idli rice or rawa idli rice

• 1 cup urad dal

• 1 cup poha (flattened rice)

• 1 tsp methi (fenugreek seeds)

Method:

1. Clean, wash the rice and soak it in sufficient water for 4-5 hours.

2. Similarly clean and wash the urad dal and fenugreek seeds and soak them together in water for 4 -5 hours.

3. Drain all the water from the rice and dal.

4. Clean and wash the poha till it is soft just before grinding and mix it with the dal.

5. In a grinder jar add the rice and grind it coarsely adding very little water.

6. Grind the urad dal along with the poha very finely by adding a little water.

7. Mix the rice and dal together and add water only if required to get a thick batter for idli.

8. Keep it to ferment in a warm place for 8-9 hours.

9. Once the batter is well fermented add salt to it and mix well.

10. Boil some water in a vessel to steam the idlis..

11. brush or grease the idli moulds with oil and pour a little of the batter in all the moulds. Place the idli stand in the hot water and steam for 15 minutes on high flame.

12. Pierce a knife or toothpick in one of the idlis, if it is clean the idlis are done otherwise cook for another 5 minutes.

13. Switch off the flame and let it cool for 5 minutes then with a spoon or knife remove from the moulds.

14. Repeat till all the batter is used up.

Serve this soft and spongy idlis with sambar and green chutney or onion tomato chutney or red chilli coconut chutney.

Note: If using rawa idli rice do not grind the rice but wash and add it to the grinded dal.All the other steps remains the same.