Parboiled idli rice - 2 cups
Ragi millet (whole) - 1/2 cup
Dehusked black gram - 1/2 cup
Cooked rice - 2 Tbs
Rice flakes - 2 Tbs
Salt - 2 tsp
Wash and soak parboiled idli rice, rice flakes and ragi millet in a large bowl with enough water.
Wash and soak dehusked black gram in a small bowl with enough water.
Soaking time can vary anywhere from 3 hrs -12 hrs.
Grind the dehusked black gram in a wet grinder. Reserve the water in which it was soaked to thin out the batter to a nice fluffy consistency while it is being ground. Scoop the batter into a large pot.
Next, grind the soaked parboiled rice, ragi millet and rice flakes to a nice smooth consistency. Add this to the black gram batter. Add salt and combine well.
Cover and let ferment for 12-24 hours.
Steaming the idlis:
Grease idli plates with oil.
Heat a pressure cooker with 2-3 cups of water.
Mix the fermented batter well. Using a ladle pour enough batter into each idli mould.
Steam for 15 minutes.
Remove idli plates and let rest for 5 minutes.
Scoop idlis out with a spoon dipped in water.
Serve hot with your favourite chutney or sambar.