Raw rice of good quality – 1 ½ cups
Idli rice – ½ cup
(If you can’t get it replace with ½ cup raw rice as substitute)
Urud daal (Black gram) – 1 cup
Fenugreek (Methi) powder – 1tsp
Green chillies – 2
Coriander leaves – A little
Curry leaves – A little
Ginger – 1 small piece
Salt – To taste
Boiled rice – 1 handful
Method of preparation:
1. Take raw rice and idli rice in a closed container. The container should be dry.
2. Take a pressure cooker. Add 1 or 1 ½ glass water and place the closed container inside the cooker such that water should never immerse the container.
3. Close the cooker lid and put it in high flame. After the first whistle, simmer it for 5 moreminutes. Put the flame off.
4. After 45 minutes, open the cooker and put the rice into the lukewarm water. If needed, add a little more water to soak the rice. Soak it for 4-5 hours.
5. Just 2 hours before grinding, soak black gram.
6. Grind rice and black gram separately, very finely. Add salt, coriander leaves, curry leaves,fenugreek powder and green chillies during the process. Add a handful of cooked rice while grinding rice.
7. Mix the contents well and place it overnight outside the refrigerator. Always place the batter only to 3/4th of the container since it may overflow the next day. Also, it should not be too thick or too much diluted. We can make nice idli or dosa next day. If we are making the batter in the evening, next day morning will be fine for idli or dosa preparation.
8. Make idli or dosa with this batter and serve it with coconut chutney or sambar.
Never stir the batter while making dosa or idli because it may cause the flour to lose the bubbles which it holds in the mixture.
Also, place idli cooker only in simmer once water just starts to boil. Even though it consumes more time, it gives you the best and soft idli ever.