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Urad Dal (preferably whole dal and not split) – 2/3 cup
Salt – according to taste
Sesame Oil (optional) – 1 tablespoon
How to make Idli Recipe with Rice:
Wash and soak the brown rice and white rice together in water overnight. Add water until its 1 inch above the level of rice in the vessel.
Wash and soak the urad dal just an hour before you intend to grind it.
Using a wet grinder will yield softer idlis. Switch on the grinder; add half a cup of water. To this add the drained urad dal little by little. Do not add a lot of water. Adding enough water to ensure the smooth running of the stone is enough. Grind until the urad dal batter is smooth and fluffy. This may take anywhere between 25-30 minutes. Transfer the batter to a vessel.
Now following the same process above; switch on the grinder and 1/2 cup of water and start adding the rice little by little. The same holds good for water too. Since it is lot of whole grain, the rice may get stuck in between the stone and the grinder vessel and stop operating, so keep adding water in small quantities to ensure that it doesn’t stop. This rice batter should not be very smooth. Grind it until it reaches the consistency of fine semolina. I noticed that this batter took lot more time to grind than if I used white rice alone.
To this rice batter add the prepared urad dal batter and let the grinder run for another 2 minutes, so that both the batters are blended well.
Then transfer the idli batter to a big vessel. This vessel should have enough space for the batter to rice while it is fermenting. Add salt, oil and mix well and store it in a warm place. Leave it undisturbed for at least 12-15 hours. Then prepare idlis as usual following this cornmeal idli recipe. Since it was brown rice idlis, I gave extra time while steaming the idlis.