Ingredients (measuring cup used, 1 cup = 250 ml)
1 cup idli dosa rice or parboiled rice, 200 grams
1 cup thick poha, 80 grams
3 tbsp whole urad dal, 40 grams (you can also use husked split urad dal)
¼ tsp fenugreek seeds/methi seeds
2.5 cups water for soaking
1 cup water for grinding
½ tsp sugar (optional)
½ tsp rock salt
⅛ to ¼ tsp baking soda (optional)
oil for greasing the idli moulds
. In a bowl or pan, take the following ingredients – idli dosa rice or parboiled rice, whole urad dal, and ¼ tsp fenugreek seeds.
. Rinse them for a couple of times and then soak in 2.5 cups water.
. In a separate bowl or pan, take the thick poha .
. Rinse the poha once or twice with water.
. Drain and add the poha to the bowl containing rice, urad dal, methi seeds and water.
. Mix well. cover the pan and soak these four ingredients in water for 5 to 6 hours.
. Later strain and reserve the strained water.
. Now add half of the soaked ingredients in a wet grinder jar. depending on the size of the jar, you can add half or full. i ground in two batches.
. Add ½ cup water and grind very well. the rice grains can have a consistency of that like idli rawa.
. Now pour the batter in a large bowl.
. I ground the batter in two batches and overall 1 cup water. if the grinder becomes hot, then wait for it to cool down and then continue with the grinder.
. Then add ½ tsp rock salt and ½ tsp sugar. don’t worry the taste of sugar is not felt in the idlis. if you live in a hot or warm tropical climate, then no need to add sugar. mix very well.
. Cover the bowl with a lid and keep the bowl for 8 to 9 hours or more depending on the temperature conditions in your city.
. Add ⅛ tsp to ¼ tsp baking soda and mix very well. this is optional. you can add baking soda if you want more softer idlis or if the batter has not fermented well.
. Grease the idli moulds with oil. pour the batter in the moulds.
. Before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. bring this water to a boil. then place the idli stand in the hot water. for an electric cooker and steamer cover with its lid and steam. for pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.
. Steam for 12 to 15 minutes. depending on the equipment you have used, it may takes less or more time. a tooth pick inserted in the center of the idlis should come out clean and not be sticky. allow a standing time of 1 to 2 minutes.
. Dip a spoon or butter knife in water and slid them through the idlis. remove and place the idlis in a warm container like a casserole.
. Serve poha idlis with coconut chutney and sambar .