Idli made with patni rice

IDLI MADE WITH PATNI RICE

Recipe courtesy – Shweta Galinde

INGREDIENTS

PREPARATION

Clean ,wash ,rinse and soak the rice 6 hrs. Add the poha in the rice just 10 mins before grinding it.{ if using cooked rice add while grinding }
Soak the dal with methi seeds for 3 – 4 hrs.

METHOD

First drain and grind the urad dal without adding water .Now slowly add water [ not too much just few tbsps. ] grind it to a smooth fluffy batter.

Remove it in a big steel vessel.

Now drain and grind the rice .[again don’t add the water immediately, first grind without water ,then slowly add ]

Add the rice batter on top of the dal batter and mix well with clean hands .

Add salt and mix well with hands.

Keep for fermentation for 10 – 12 hrs depending on the weather .

Batter should be of thick pouring consistency.

The batter becomes light / fluffy /airy /bubbly if the fermentation is done well .

After the fermentation the batter rises up in quantity , again mix well with a ladle .

Heat the steamer with water in it.

Grease the idli moulds with oil , pour enough batter in the moulds .

Keep it for steaming for 10 – 12 mins .[don’t over steam ]

Allow it to cool for 2 – 3 mins.

Remove it with a knife or spoon .

My recipe for soft idlis which I learnt from my mom is –Batter for soft idli and dosa

NOTES

U can add a pinch of baking soda before steaming. [ optional ]
If you feel the batter is not fermented well ,you can add 1 tsp of eno .Add it in the batter ,mix well and steam immediately.
Don’t make the batter watery. If it is thick we can add water later.
If the batter is thin adjust by adding rice flour .
For more tips on batter ,refer here – Fermentation tips .
In colder regions – preheat the oven @ 200 * F ,off the oven and place the batter inside the oven for fermenting.
Sometimes in cold regions it takes 2 days for fermentation .