RED RICE IDLI

Cuisine: South India

Ingredients:

Red Rice – 1 ½ cups

Urad Dal (split Black gram) – 1 cup

Poha (flattened rice) – ½ cup

Salt – as required

Method:

• Wash red rice and urad dal separately until the water runs clear.

• Soak urad dal, red rice, and poha separately in enough water for 6–8 hours.

• After soaking, drain the water completely.

• Grind urad dal and poha together with a little water to a smooth, fluffy batter.

• Transfer the batter to a large bowl.

• Grind the soaked red rice with a little water to a slightly coarse paste.

• Add the red rice batter to the urad dal batter and mix thoroughly using your hand or a spoon.

• Add salt and mix well.

• Cover the bowl and keep the batter in a warm place to ferment overnight.

• The next morning, gently mix the batter with a ladle.

• Moisten the idli plates with water and pour the fermented batter into the molds.

• Steam in an idli steamer for 20 minutes on low heat.

• After steaming, allow the idlis to rest for 2 minutes, then remove using a wet spoon.

• Serve hot with chutney, sambar, or podi.