No Grind Idli Using Flours

¹⁄₂ cup rice flour

¹⁄₂ cup rice rava

¹⁄₂ cup urad dal flour

¹⁄₂ tsp fenugreek seed powder

1 tablespoon yogurt/ curd or previous starter

3-4 cups water or as needed to make the batter

2 teaspoons salt

In a large vessel, add and mix the flours and fenugreek seed powder.

Add water and mix/ whisk till you get a thick smooth batter.

Add curd or the leftover fermented batter, mix well.

Preheat the oven to 90/100˚F and then turn it off.

Cover and leave the idli batter in the oven overnight to ferment. The actual time will vary depending on the climate and temperature.

Post fermentation, add salt to taste.

Pour the batter on greased idli plates (or dhokla plates).

Steam the idlis in the idli/dhokla steamer for 15 minutes.

Serve with molagapodi, sambar or coconut chutney.