- Urad Dal - 1 cup
- Idli Rava - 2 cups
- Salt to taste
- Cooking Soda - pinch (soda bi carbonate)
- For coriander mix: grind to a coarse paste
- Coriander leaves - 1/4 cup, packed
- Green chilies - 2
- Cumin powder - 1/2 tsp
- Soak urad dal for 2-3 hrs. Soak the idli rava in water separately for an hour before mixing with urad dal batter.
- After 2 hours drain the water from the urad dal and grind till soft and fluffy. Keep aside.
- Squeeze out the water from the idli rava and add to the ground urad dal batter. Mix well using your hand.
- Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process. After 10 hours you will find that the mixture will rise to at least double the volume.
- After fermentation, add salt and pinch of soda bi carbonate and mix well. Add the ground coriander leaves mixture and mix well. The batter is now ready to make idlis.
- Grease idli maker plates with some oil. Place a half a tbsp of grated carrot in each depression and pour idli batter over it.
- Steam covered for about 12-14 minutes. Turn off heat and remove the lid after a couple of minutes. Remove each idli carefully with a spoon and serve warm with sambar or chutney.