Soaking time - 5 hours; Grinding time - 1 hr; Fermentation time - 8-12 hrs; Cooking time - 12 mins
Brown rice - 1 cup (I used Brown Basmati)
Idli rice - 1 cup
Urad Gota - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt - 1 tsp or to taste
Wash the brown rice and idli rice with 4-5 exchanges of water. Add the urad dhal and fenugreek and wash for another 4 times. Fill with lots of water and let it soak for about 5-6 hours. Grind in a wet grinder sprinkling water little by little as needed. After about 45-50 minutes, when the batter is smooth and fluffy, add salt and mix. Transfer to a container (steel or glass but not plastic) and place in the warmest place in your kitchen for 8 hours or overnight to ferment.
When fermented the batter would have risen a little and fluffy when mixed.
Heat water in a idli pot and grease the idli plates. Fill the idli moulds with batter and place in the idli pot. Cover and steam for 10-12 minutes. When done, remove the plates and allow to cool a little. Use a spoon to loosen up and edges and serve hot. Any chutney or sambar would be a great combo. I served with Pudhina Chutney.
The batter can be made in mixie also, just grind the soaked rice-dhal mixture one cup at a time to avoid over heating. Mix everything together at the end with salt and allow to ferment.
Linking these upto Vegan Thursdays.
Also linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.