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Hand Pound Rice Idli

Hand Pound Rice Idli/ Dosai is a healthy South Indian breakfast prepared with Indian Kai kuthal Arisi . Super soft and fluffy Hand pound rice Idli is great for dinner too. Healthy South Indian tiffin varieties like Idli Dosai, waffle and Paniyaram can be prepared with the same batter.
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Course: Tiffin
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Hand pound rice - 3/4 cup
  • Idli Rice - 1/4 cup
  • Whole urad dal - 1/3 cup + 1 teaspoon
  • Flatten Rice - 1/4 cup
  • Fenugreek seeds methi - 1 teaspoon
  • Salt to taste
  • Water - as required room/ cold temperature water is preferable for grinding

Instructions

  • Wash and soak hand pound rice and Idli rice for in room temperature water for 8-9 hours or hot water for 4-5 hours changing water once in 2 hours. Drain the soaked water completely
  • Wash and soak Urad dal, flattened rice and fenugreek seed for 2-3 hours
  • In a grinder first grind the Urad dal mixture with little water. Sprinkle water once in a while. Once the mixture ya ground we’ll transfer into a vessel
  • Grind the rice with little water.sorinkle water once in a while
  • Once the rice is ground well add the dal mixture and required salt. Ground everything together for 10 minutes
  • I turn on the oven light and Cover the batter vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow, the batter won't mess the oven:-)
  • After the standing time the batter would be raised well. Mix it once using a ladle
  • Idli:
  • Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar
  • Dosai
  • Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side
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Notes

  1.  My Batter wont be fermented without turning on the oven light. If you live in hot/ warm place can skip this
  2.  Dal, rice and everything can grind together
  3. Same batter can be used for Paniyaram. Wheat flour can be added while preparing paniyaram
  4.  Batter can be ground in mixie, pls follow the millet Idli recipe for mixie griming technique
  5.  Always stir the batter well before using
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