Black Gram – 1/4Cup (55gms)
Idli Rice – 1 1/4Cups (275gms)
Fenugreek Seeds – 1/4tsp
Sea Salt – 1 1/2tsps (Or To Taste)
Water – To Make Batter (Use Soaked Water)
Take a bowl and add idli rice into it. Add water to idli rice and wash well rubbing between fingers. Drain the washed water and fill bowl with fresh water. Soak idli rice for 8 hours. Take another bowl and add black gram and fenugreek seeds into it. Add water to dal and wash well. Drain water and add fresh water. Soak dal and fenugreek seeds for 8 hours. After 8 hours drain water from dal mixture and collect it into a jug as we would use this water while grinding the dal. Similarly drain water from soaked rice and collect in another jug. While grinding use the dal soaked water first and if more water is required use rice soaked water.
Here I have used a wet grinder to grind dal and rice to make batter. Add some water into the grinder bowl and switch on the machine. While the stones are running, add soaked fenugreek seeds and dal into the grinder bowl with a spoon. Add dal mixture little by little so that they get crushed well. Add sufficient water and grind to a smooth and fluffy batter. Observe that batter splatters and sticks to the sides of the grinder bowl on top portion. Hold a spatula against the wall of the grinder bowl. As the grinder bowl is rotating, the batter stopped by the spatula falls into the grinder bowl. Take some ground batter with the spatula and rub between fingers to check the texture of the batter. Batter should be smooth and fluffy. When batter is ground to the required texture, switch off the machine. Take a deep steel bowl. Transfer the batter from the grinder bowl into the steel bowl. Again fix the grinder bowl to machine and add some water. While the stones are running, add soaked rice in small intervals with a spoon. Add sufficient water and grind the rice well. Also add the sea salt while grinding the rice. Hold the spatula against the wall of the grinder bowl and remove the batter sticking to the top portion of the grinder bowl. Add sufficient water and grind rice well. Idlis turn out well even when rice is ground to a smooth texture or to a slightly coarse texture also. Once the rice batter is griound to the required texture, switch off the machine. Transfer the rice batter into the dal batter and mix with hand to a homogeneous mixture. Batter needs to ferment so cover the batter bowl with lid and keep it in a warm place. Allow batter to ferment overnight. Here i have used 140ml soaked water to grind dal and 210ml soaked water to grind rice.
Next day observe that batter is well fermented. To get nice and fluffy idlis we need to ferment the batter. Mix the batter with a ladle. If needed add some water and mix batter to get right consisitency. Here i have added 100ml water to the batter to get the right consistency.
Here i have used idli patra (Steamer Pot To Make Idlis) to make idlis. The idli patra i have used has three plates with which we get 13 idlis. Add 900ml water into the idli patra and place it on stove and heat it. Cover the idli patra and allow the water to boil. Meanwhile, rinse the idli plates so that they become wet. Idlis come out easily when batter is added to wet plates and steamed. Pour batter in all slots of the idli plates. By now observe that water is boiling in the idli patra. Reduce the flame to low (SIM). Place the idli plates into the patra. While placing the plates we need to follow a method to steam cook idlis. Observe holes on the idli plates. After placing the first idli plate, place the second plate in such a way so that the holes on the second plate appear just above the batter in the slots. Arrange all the plates in the same manner so that there would be room for the batter to expand and cook properly---idlis do not stick to the above plate when plates are arranged in this way. Cover the idli patra with lid and cook on low flame for 10 minutes. After 10 minutes check whether idlis are done or not. Touch the prepared idli with wet finger and observe. If batter sticks to the finger then cook idlis for few more minutes and if it doesn’t stick that means idlis are done. When idlis are done remove the plates from the patra and keep them aside for a minute to cool. Take a idli spoon or any spoon with sharp edges and dip in water to wet the spoon. With wet spoon take out the idlis from the slots of the plates and arrange them in a plate. Break an idli with fingers and observe how soft and fluffy it is. Place hot idlis in a serving plate and pour ghee on them. Serve ghee smeared idlis with coconut chutney and ginger chutney. For recipes of coconut chutney and ginger chutney please check from my website www.gayatrivantillu.com
Usually we make idlis with idli ravva which are soft and spongy and tasty. There is a slight difference in texture of ravva idlis and rice idlis but both of them would be tasty to eat.
If idli rice is not available then replace it with parboiled rice and make the batter. Idlis made with idli rice would be white in colour and idlis made with parboiled rice would be cream in colour.
With this idli batter one can make tasty utappams. Make utappams by adding chopped tomatoes, sliced onions, chopped coraiander, green chilies and ginger ----these utappams would be colourful and also are tasty to eat.
One can also make dosas with this batter which come out super crispy and tasty.
Make these tasty and heathy rice idlis at home and serve to your family members and enjoy.
Points To Observe:
Idlis can be made with rice or ravva---both would come out tasty to eat.
Ask for idli rice in shops and use it to make batter. If idli rice is not available then replace it with parboiled rice. Idli rice batter would be less stickier than parboiled rice batter. So when using parboilied rice one can actually omit fenugreek seeds which provide the stickiness. Idlis made with idli rice come out white in colour whereas idlis made with parboiled rice come out cream in colour.
If black gram used in the batter is not new variety then it would not bind the batter----and in such cases we add few fenugreek seeds to provide the stickiness (JIGURU IN TELUGU). After January we get new crop and good quality black gram---then one can avoid fenugreek seeds. When fenugreek seeds are added to make batter, the shelf life of the batter decreases. So use fenugreek seeds if required only.
Use dal soaked water first to grind the dal and rice and if more water is required use rice soaked water. This water helps in fermentation process of the batter.
Grind dal and rice separately. It takes less time to grind dal to a smooth and fluffy texture. Once dal batter is fluffy do not grind for more time otherwise the fluffy texture vanishes. Rice takes more time to be ground well. So grind dal and rice separately and mix gently with hand to mix properly.
Add water in small quantity and mix the batter till the right consistency is reached---if more water is added then one cannot reverse the thing and we end up in making dosas with that batter!!!
Once the batter is fermented, use it immediately and if a portion of batter needs to be stored, store in refrigerator so that the batter does not get fermented further. If for any reason batter gets fermented beyond the limit then batter turns sour. Add green chilies and ginger to the sour batter and make tasty dosas or ATLU.
Add few drops of ghee on idlis and eat them to enhance their taste. Serve ghee smeared idlis with coconut chutney and ginger chutney.