Step-by-Step Instructions

1. 1.Wash and Soak Ingredients

   In a large bowl, combine 4 cups of idli rice (or any old rice) and 1 cup of split black gram (urad dal). Wash them thoroughly multiple times until the water runs clear. Then, add fresh water and soak the mixture for 4-5 hours.

2. 2.Blend the Batter (First Batch)

   After soaking, strain the rice and dal mixture. Transfer about half of the strained mixture into a mixer jar. Add a minimum quantity of water (just enough to help blend) and blend it into a very light coarse paste. Pour this blended batter into a large bowl.

3. 3.Blend the Batter (Second Batch with Poha)

   Add the remaining strained rice and dal mixture to the mixer jar. Now, add 1.5 cups of pre-soaked rice flakes (poha) to the jar. Add a minimum quantity of water and blend this mixture into a very light coarse paste, similar to the first batch.

4. 4.Combine and Ferment the Batter

   Pour the second blended batch into the large bowl containing the first batch. Mix both batches thoroughly using your hands or a spoon until well combined. Cover the bowl with a lid and place it in a warm spot to ferment for at least 12 hours. The batter should rise and become perfectly fermented, indicating it's ready.

5. 5.Season the Batter

   Once the batter is perfectly fermented, gently mix it to release any trapped air. Add salt to taste and mix it well into the batter.

6. 6.Prepare and Steam Idlis

   Lightly grease the idli moulds with a minimum amount of oil. Pour the prepared idli batter into each mould, filling them about three-quarters full. Place the filled idli moulds into a steamer with boiling water. Steam the idlis for only 5-6 minutes.

7. 7.Cool and Serve

   After steaming, carefully remove the idli moulds from the steamer. Allow the idlis to cool down completely before demoulding them. Once cooled, gently remove the soft idlis from the moulds and serve with your favorite chutneys.