What you need: Serves 6 - makes about 50-60 mini idlis
2 cups brown rice
1 cup white urad dhal/washed black gran dhal (uddina bele)
Idli pans, or little steel cups/plates that can be steamed
Soak
the rice and dhal in separate bowls for about 4-5 hours. I would suggest using hot water to soak the born rice as they have a harder crust than the regular white rice.Drain
the water, keeping 2 cups of water aside for later use.
Grind
the soaked rice first to a smooth paste, remove it into a large bowl. Then grind the dhal to a fine paste, some
like the batter to stay a little grainy, while others prefer it
otherwise. Add water only when needed, excess water can make the batter
runny. You may add a tsp of salt (and a pinch of baking soda or yeast if
you like, to ensure fermentation) to the ground batter, and place it in
a warm place, by the stove, oven, or even in the oven overnight with
the light on.
The
batter would have fermented the next morning, doubling in quantity, not
to miss the pungent odor. Now, if this is the state, you can make
idlis, but if not, don't even try to make idlis from unfermented batter,
make dosas or rice crepes instead. Without fermentation, your idlis can easily compete with stones.
Dip
your fingers in some cooking oil, and grease the idli pans or metal
cups. Add batter nearly to the brim of the cups. Steam cook them in an
idli maker, or a regular steamer/cooker for about 10 minutes on medium
heat. Remember not to use the cooker weight, as the idlis will get
watery, and never rise.