How to Make Idli Batter
Take 1 cup parboiled rice and 1 cup regular rice. Rinse rice with water a couple times. Drain & set aside.
Take ¼ cup thick poha in a bowl. Rinse twice with water.
Next, combine the rice & poha. Add 2 cups of water. Mix well & cover to soak for 4-5 hours.
In another bowl, place ½ cup urad dal along with ¼ teaspoon fenugreek seeds.
Rinse a couple times. Add 1 cup of water and let sit for 4-5 hours.
Drain the urad dal, but keep the water.
In a wet grinder jar, add the urad dal. Next, add ¼ cup of the reserved water.
Grind the urad dal batter for a few seconds. Then, add ¼ cup water and continue to grind. The batter should be light and fluffy when completely ground.
Pour the batter in a deep pan or bowl.
Drain the rice & poha and add them in the wet grinder jar. You may have to do it in batches.
Add ¾ cup of the reserved water to the batter.
Next, pour the rice batter into the bowl with urad dal batter. Add 1 tsp of rock salt. This will vary on the climate you live in- for more details, visit the website.
Cover the bowl with a lid (not airtight) & keep the batter in a warm place. It should be left undisturbed for 8 to 9 hours.
It will expand and increase in volume.
Grease the idli mold with oil. Lightly swirl the batter. With a spoon, pour portions of the batter into the mold.
Take your idli steamer or pressure cooker or electric cooker. Add about 2 to 2.5 cups water & heat the water. Keep the idli mould in the steamer or pressure cooker & steam for 12 to 15 mins.
Check for doneness by inserting a toothpick. If not done, cook longer. Serve warm with sambar or mango chutney.