Ingredients

• 2.5 cups - Ponni (regular cooking rice)
• 1 cup - parboiled rice
• 1.4 cup - urad dal
• 1 tsp - methi seeds - 1 tsp
• Salt to taste

How to Make Idli and Chutney

• Soak parboiled rice for 8 hours.
• Soak ponni rice and methi seeds for 5 hours (separately).
• Soak urad dal for 1.5 hours before grinding rice.
• Grind parboiled rice first coarsely. Then add ponni rice/methi to it. Grind to a rough paste.
• Add salt to taste while grinding.
• If your rice batter is too thin, wait for an hour.
• The water will float to the top.
• Take it out and use it for grinding urad dal.
• Grind urad dal to a fine paste.
• Mix it with rice batter.
• Let it stay 8 hours or overnight to ferment.
• You will see the batter risen, ready for making idli.
• Mix it well in one direction only and pour in greased idli mould.
• Keep it in pressure cooker for 19 mins on high flame (no whistle).
• Take it out of cooker and after 5-7 mins take out from the idli mould.