1 cup cooked or steamed rice
1 cup idli rava (cream of rice)
1/2 cup urad dal (split husked black gram)
8 to 10 tablespoon strained urad dal water for grinding
Rock salt (edible and food grade) as required
oil for greasing the idli moulds
Soak the urad dal atleast for 3-4 hours or more.
Soak the idli rava for 2 hours. Drain the urad dal and reserve some of its strained water. we will use this water to grind the idli batter.
Drain the idli rava very well. Add the drained idli rava, urad dal and cooked rice in your wet grinder or the grinder jar.
First add 2-3 tbsp water and begin to grind.
Stop grinding, and then add the remaining 6-7 tbsp during intervals.
The batter should be fluffy, smooth and ground well.
Pour the entire batter in a deep pan or bowl. stir in salt.
Cover with a lid and let the idli batter ferment overnight or for 8-9 hours.
Making cooked rice idli
The next day before making the idlis, add 2 to 3 cups water in a steamer or electric cooker or pressure cooker.
Switch on the steamer or electric cooker or place the pressure cooker on the fire and let the water come to a boil.
Grease the idli moulds with oil. pour the batter in the idli moulds.
Place the idli pan in the steamer, electric cooker or pressure cooker.
Cover with their respective lids.
If using pressure cooker, remove the vent weight (whistle) from the lid.
Steam for 10-12 minutes or more till a tooth pic inserted in the idlis comes out clean.
Serve the cooked rice idlis steaming hot or warm with some coconut chutney or sambar or both.
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