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Remove husk from rice and millets before start soaking.
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In a wide bowl add rice, millets and fenugreek seeds.
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Soak them in water for 15 minutes and discard the water.
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Also wash thrice or until you see clean water.
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Now with fresh water let it soak for at least 2 hours.
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Also soak urad dal in a separate container for 1.25 hours.
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2 hours later even its cleaned and stone removed millets do try to check for stones as shown in the video before grinding/using.
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For that use stainless steel container and slowly filter the millets to other pan.
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If there are stones they stay at the bottom by doing so check the video at the end of the post.
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Once stone with the stone removing process keep aside.
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Now grind the urad dal with enough cold water.
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Grind them at intervals and do not heat the urad dal batter while grinding.
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It has to be grind to very smooth butter like texture and fall as stiff whipped cream like consistency as shown in the video.
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Once done transfer to a stainless steel or glass bowl.
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In the same jar grind the red rice and millets mixture in batches.
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Now pour the ground rice batter to the same urad dal stored bowl.
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Wash idli rava in a bowl and add it to this mixture (no need to soak).
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Add necessary salt and enough water, yes idli rava absorbs water so add water accordingly to the batter.
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In winter weather , place the batter covered with lid in warm place like oven (preheated at 200 F for 5 minutes) or microwave for fermentation and it takes at least 12 hours to ferment.
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In summer it takes 8 hours minimum to ferment.
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After fermentation (8-14 hours) mix the top of the batter gently as shown in video.
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Pour the batter in idli plates greased with oil or ghee.
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Steam them 10-12 minutes in boiling water and let the idlis cool a bit before taking out of the idli plates.
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For idli you need thick batter and dilute a bit while making dosa (refer video).
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Serve soft idlis or Crisp dosa with chutney and Sambar.