- 250 g of basmati rice
- 250 g of parboiled rice
- 125 g of urad dal
- 60 g of cooked rice
- half teaspoon of fenugreek seed
- oil to grease the molds
Wash the basmati rice and parboiled rice. Wash the urad dal. In a large bowl soak the basmati rice, the parboiled rice and the cooked rice for 5 hours. In another bowl soak the dal and fenugreek seed for 5 hours.
Drain and reserve the water from the urad dal. Grind the Dal and fenugreek seed in a blender, adding a little of the reserve water until you get a smooth paste. Reserve.
Drain and discard the water from the rice and grind all in a blender, adding a little of the reserve water until you get a smooth paste. Mix the two paste together. Add salt and mix again. Cover and leave to stand for nine hours for the dough to ferment.
After fermentation the dough should have doubled in size and rise. Grease the idli molds and put some dough in each mold without overfilling. Pour a cup of water in a large pot and turn the mold filled with idli batter into the pan, cover and let cook in water bath for 15 minutes at medium heat.
Once your Idlis are cooked, gently unmold them and enjoy the hot idlis with a good coconut chutney.