Adai Idli

Recipe Type : Indian        For fermentation 2 1/2 hours     Yield : Count of 20 idlis
Preparation Time : 5 mins      Soaking Time : 4 h            Cooking Time : 15 to 20 mins

Ingredients:
1 cup white rice or idli rice
1 cup idli rawa
2 Tbsp black gram (urad dal)

2 tbsp split chickpeas (chana dal)

2 dry red chillies

1/2 cup thin beaten rice or flattened rice (thin poha)

6 curry leaves 

1/4 tsp asafoetida

1 1/4 tsp salt

1/4 tsp yeast 

1/2 tsp sugar

5 cups water

2 tsp oil

Method:

1. Wash all ingredients (rice, split chickpeas, idli rawa, curry leaves, black gram, red chilies). Now add water and soak all ingredients for 4 hours. Drain the water. Separately soak beaten rice for 3 minutes.

2.Grind all ingredients coarsely. While grinding add one cup of water. Batter should be of thick consistency. 

3. Now add salt and asafoetida. Mix well.

4. In a small bowl add 4 tsp of warm water. Add yeast and sugar. Mix well. 

5. Pour this yeast mixture into the batter and mix well. Ferment this batter for 2 1/2 hours (Note: You may ferment the batter naturally without adding yeast)

6. Grease idli molds with oil. Pour batter into molds. 

7. Steam for 15 to 20 minutes. 

8. Serve hot idlis with chutney and sambar.