Idli rice - 2 cup
Urad Dal - 1 cup
A generous fistful of poha
1 tsp of Jeera (Optional)
Salt to taste
1)Wash and soak urad overnight. In another vessel soak poha and rice overnight.
2)Next morning grind urad to a fine paste with sufficient water until smooth and frothy. Do not add too much water. Add only if required. Keep aside. Grind rice and poha until rice becomes like coarse rava.
3) Mix ground Urad dal and rice. Add salt to taste. Let it ferment for 8-12 hrs. In winter I heat water in microwave for a min and keep the batter inside it. It takes more than 12 hours for me (some times 18-20 hrs).
4) Before making idli's I add Jeera to the batter. Since Urad dal creates gas in tummy, jeera is used to nullify the effect. Grease idli moulds and pour batter till 3/4. I usually fill little water in my cooker and pressure cook without whistle for 8-10 mins.
Cool for a min or two before removing them from mould sand serve with Chutney or piping hot sambar. I use readymade sambar powder from Udupi Diana hotel.