similar as shown in picture below (correct me if i am wrong).
Ingredients (Version 1)
Varagu - 1 Cup
Samai - 1 Cup
Idli Rice - 2 Cups
Urad Dal - 1 Cup
Fenugreek/Venthayam - 2tsp
Salt and Water as needed
Varagu - 1.25 Cup
Samai - 1.25 Cup
Brown Rice - 1 Cup
Idli Rice - 2.5 Cups
Urad Dal - 1 and 1/4 Cup
Fenugreek SeedsVenthayam - 1 Tbsp
- Soak idli rice/brown rice for 8 hours.
- Soak both the millet for at least 5 hours before grinding (Step wise Pic 1 shows two variety of millet).
- Usually millet may have mud and stone kind of impurities, so remove those also wash thrice (Pic 2) or more time before soaking them separately.
- Soak the urad dal and fenugreek, 3 hours in prior to grinding (Pic 3).
- Grind the rice and millet together to coarse texture in wet grinder (you can use mixie too in that case grind them separately).
- You can check this link to know how to grind the idli dosa batter in mixie.
- Grind the dal separately to smooth and fluffy.
- Add enough water while grinding and finally add salt and allow to ferment for 6-8 hours (Pic 4).
- The thick batter (Pic 4) you can use it for making idli and dilute some water and make crispy dosa.
- I usually use cloth for making idlis (Pic 5), idli cloths are well available in departmental stores, I got it from Kannan Departmental store, Coimbatore.
- Same way grease the idli pans with oil and pour the batter (Pic 5).
- Steam it for 7-9 minutes or as needed, when you insert toothpick or curry leaves twig it should come out clean that's the right indication, switch off the flame and wait for 2-3 minutes before removing it off (Pic 6).
- Sprinkle some water over idlis and gently remove it from the idli plates.
- Store it in hot pack till you serve.
- Serve them hot with Sambar/Chutney.
- You can make paniyaram with this batter in appe pan.