1.5 cup idli rice

1/2 cup urad dal

1 tsp fenugreek seeds or menthe

1/4 - 1/2 cup thick avalakki or beaten rice or poha

Salt as per your taste

Take rice, urad dal and fenugreek seeds in 3 different containers.

Rinse well and soak them in good drinking water for 5 - 6 hours. Please note, I have used whole urad dal. I prefer this for idli or dosa.

Rinse and soak beaten rice for about 15 minutes. I have used 1/2 cup of beaten rice. When the climate is hot and if I use wet grinder for grinding, then I will add 1/4 cup of beaten rice.

Now to begin with grind the fenugreek seeds using small mixie jar. Grind it until fine and fluffy by adding required water. Use the soaked water for better result. Add the water litte by little while grinding. Once done pour it into a big container.

Next grind urad dal using big mixie jar. Grind it until fine and fluffy by adding required water. Use the soaked water for better result. Add the water litte by little while grinding. Once done pour it into the same container.

In the next batch grind the soaked rice until semi-fine or little coarse. And transfer it into the same container. I had to grind the rice in 2 batches. Add only minimum required water and make it very little coarse.

Finally grind the soaked beaten rice until very fine by adding required water. Transfer this also into the same container.

Mix it very well for 1 - 2 minutes using your hand. Please note, using hands and mixing it well is very important.

The batter shall have thick pouring consistency.

Close the lid and rest it for 8 - 10 hours for fermentation. If the climate is cold it may take upto 12 hours for proper fermentation. Make sure that the container is big enough to avoid the spilling of batter.

Next day morning you can see the batter has raised. Add in salt.

Give a quick mix. You can observe that the batter is more fluffy and thick after fermentation.

Grease the idli plates with oil or ghee and drop the batter to the idli moulds.

Steam it for 10 - 12 minutes. Place the idli plates only after the steam starts. Do not over cook the idlis. Wait for 5 minutes then take out the idlis.

Rajamudi rice – 2 cups

Salt

Coconut oil – 1 tablespoon

Coconut – ½ cup (grated)

Wash, soak rice for 3 to 4 hours

Grind rice into little grainy texture by adding salt.

Put ground batter, oil, coconut in thick kadai, cook this into ball like mass.

Cool a bit, take little cooked dough at a time, and make roundels.

Place this in an idli steamer and cook for 20-30 minutes and enjoy with chutney or liquid jaggery mixed with little ghee.