What You Need:
- Pressed rice (jada poha) - 1/2 cup
- Rice rawa (idli rawa) - 1 cup
- Split black gram skinless (dhuli urad dal) - 1/4 cup
- Salt to taste
- Oil for greasing
- Ask a parent or adult to help with this recipe
- Soak the idli rawa and poha in water for 2 hours. Wash the urad dal and soak in water for 2 hours.
- Grind the idli rawa and poha with a little water till it is a smooth batter. Transfer it into a bowl. Then grind the urad dal separately to a smooth paste using very little water. Transfer it into the same bowl.
- Mix the 2 batters and set aside to ferment for 8 to 10 hours.
- Heat sufficient water in a steamer. Grease the idli moulds.
- Add salt to the batter and mix well. Adjust the consistency. Pour a spoonful of batter into each mould and place them in the steamer. Steam for about 10 minutes or till done. If a skewer inserted into an idli comes out clean, the idlis are done.
- Take the moulds out and set aside to cool slightly before demoulding the idlis.
- Serve hot with chutney and sambhar.
Black gram is rich in potassium, phosphorus and calcium and has a good amount of sodium. It also contains iron. Black gram is also rich in vitamin A, B1 and B3 and has small amounts of thiamine, riboflavin, niacin and vitamin C.