Row rice (Pachari, Idli rice): 500gm
Urad Dal (Uzhunnu paripp):200gm
Salt: as needed
Water: For grinding
Prepring batter (Uzhunnu maavu) :
Soak the rice and Dal separately for 2 to 3 hours. Wash and drain out the water from both.
Grind the rice and Dal separately using water. For 1 cup rice add approximately 1/4 to 1/2 cup water. we need a smooth and thick batter for Idli. Well grind the rice and Dal for smooth batter.
Mix the rice batter and Dal batter. Add 1 tbs(as needed) salt. Keep the batter for 7 hours minimum. Use a heavy bottom vessel to keep the mixture. Mixture will get fermented after 6 hours, so quantity will be rise.
You can add little amount of cooked rice (grind it well using mixer) to get soft idlis.
In Idli pot take water in it and boil it. In idli mould pour the batter and steam it for 10 to 15 minutes.
Serve the hot idlis with chuttney and sambar….