Prep time: 10-12 hours
Cook Time: 20 minutes
- Idli Rice or plain rice: 1 Cup
- Ragi flour (Finger Millet Flour): 1 Cup
- Urad Dal (white lentils): 1/2 Cup
- Salt: 1 ½ Teaspoon or to taste
- Water: As required
- Wash urad dal 2-3 times and soak in water for minimum 5-6 hours.
- Wash Rice 2-3 times and soak in water separately from dal, for minimum 5-6 hours.
- Drain the water from dal and grind it to smooth paste. Add little water while grinding if required.
- Transfer the batter to a bowl.
- Now grind the rice to smooth paste using water and add in the same bowl.
- Add ragi flour in the same bowl.
- Mix nicely all rice, dal and ragi flour for about 3-4 minutes.
- Cover the bowl and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.
- Check the consistency of the batter. If required add little water. Batter should be thick but dropping consistency.
- Add salt. Mix well.
- Heat water in an idli vessel and put it on high flame. Grease the idly plates and gently fill the molds with the batter. Put it inside the idly vessel and let it steam for 15 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
- Take out the idli plates and leave it for 2-3 minutes. Do not remove the idlis immediately.
- Take out the idlis with a spoon or knife and serve hot with chutney.