Rice Idli



Rice Idli

Ingredients

Red Raw Rice - 1 Cup
Urad Dal - 1/4 Cup
Flattened Rice / Avalakki / Poha - 1/4 Cup
Salt to taste
Oil - 1 Spoon

Method

Soak red raw rice, urad dal and Poha together for 4-5 hours.
Grind the same in a mixer / wet grinder by adding water gradually till it gets into Idli batter consistency. 
Keep it aside for about 4-5 hours. Or over night in case if you would like to use for the next day

Add the salt and mix well. If you like the sour taste, can add the salt as soon as you grind it so that it will ferment further.
Take the Idli maker (or Idli Cooker) apply the oil or Ghee to the moulding. This will ensure that Idli comes out easily.
Pour the Idli batter and cook it for 15 minutes in the Idli cooker.
After 10 minutes, take out the Idli moulding from the container and allow it to cool down.
Remove the Idlis one by one using a spoon. Idli turns out so soft and tasty.
Recipe courtesy - My friend Suja Warriar

Tips
I usually use red unpolished raw rice for Idli, dosay etc. because of its nutrients value. This rice is easy and quick to grind even using the mixer grinder.



Raw Red Rice












Idli Batter






Idli Batter poured in the mouldings



Baked Idli



Rice Idli - ready to eat