No Grind Idli Using Flours

Ingredients

  • 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

Directions

  • 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.

Category: Breakfast

Cusine: Indian

Tags: Fermented • Steamed