Recipe Source: Ruchik Randhap
Idli Rice-1 1/2 cups
Raw Rice-1/2 cup
Urad dhal-1/4 cup
Sugar-2-3 tsp ( I used 3/4 cup which made the idlis sweet and delicious)
Instant Yeast-1 tsp
1. Soak urad dhal and rice separately for 2-3 hours.
2. First grind the dhal until light and fluffy. Do not use more water. Add water little by little to get a fluffy ground dhal.
3. Transfer to a bowl.
4. Now grind the rice to a thick and smooth batter.
5. Add it to the ground dhal.
6. Now add sugar, yeast and salt to the batter and mix well. As I have used instant yeast I mixed it directly to the batter. Otherwise you need to proove the yeast with a little warm water before adding it to the batter.
7. The bowl must be large enough so that it holds all the batter when it doubles.
8. Let it sit on counter for 2 hours until doubled.
9. You can also keep the the batter in fridge after one hour and the doubling will take place in the fridge overnight.
10. Grease the sanna moulds. As I didn't have the moulds, I greased my vegetable steamer which came with the rice cooker. I also used small aluminium bowls to make small sannas.
11. With out mixing the batter, remove ladle full of the batter and fill the moulds to half.
12. Steam cook them for 5-15 minutes depending on the size of the sanna.
13. When done, remove from the steamer, let it cool for 5 minutes before removing from the moulds.
14. Serve hot along with chutney or gravy of your choice.
Soak urad dhal.
Soak both the rice together.
Grind urad dhal until fluffy.
Grind the rice to a smooth batter and add it to ground dhal.
Add yeast, sugar and salt.
Mix well. Cover and keep it aside for 2 hours.
See how the batter has doubled in volume.
Grease the moulds.
Pour batter to half the mould.
Steam it in rice cooker or steamer.
I also arranged the bowls in the rice cooker steamer.
Remove when done.
See how the idli has a cute dome.
Serve it with a chutney of your choice.
Linking this to Yeastspotting