Ingredients:

• Parboiled Rice – 4 cups
• Whole Urad Dal – 1 cup
• Fenugreek seeds – 1/4 tsp
• Salt – 1 1/2 tbsp

Method:

Soak all the ingredients (except salt), rice and dal+fenugreek separately for about 4 hours. Then wet grind them separately pouring enough water to make a thick batter. Then, mix both batters (from rice & dal) and add the salt and mix well and set aside to ferment (the batter will rise about 1/2 inch to an inch). Under normal tropical weather conditions, this should take around 10-12 hrs. In colder conditions, it might take longer. Don’t allow to ferment longer. The batter will turn sour.

Once the batter is fermented, mix well again, adding a pinch of baking soda dissolved in few tsp of water. Pour the batter into the idli moulds and steam them in a pressure cooker (without putting the weight in the cooker) for about 10 min. Remove from cooker and keep aside for a few minutes and then remove the idlis from the moulds and serve. Can be served with any type of chutney, curries or sambhar.