INGREDIENTS:
- Idli rice – 4 tumblers (about 4 cups)
- Raw rice – 1 tumbler (about 1 cup)
- Sago (javvarisi) – 50 grams
- Fenugreek seeds (vendhayam) – 25 grams
- Salt – as needed
- Fermented idli or dosa batter – 4 tablespoons (optional, for better fermentation)
INSTRUCTIONS:
Soak the ingredients:
In a large bowl, combine the idli rice, raw rice, sago, fenugreek seeds, and enough water. Soak them for 6 to 8 hours.
Grind the batter:
After soaking, drain the excess water and grind the mixture to a smooth batter. The batter should have a thick, pourable consistency.
Mix and ferment:
Add salt to taste and mix in about 4 tablespoons of fermented idli or dosa batter if you have it, this helps improve fermentation. Cover the batter and let it ferment in a warm place for about 8 hours or overnight, until it rises and turns light.
Steam the idlis:
Once fermented, pour the batter into greased idli moulds. Steam for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
Serve:
Carefully unmould the soft, fluffy vendhaya idlis and serve them hot with coconut chutney or sambar.