How to make Idli with rice flour

Fluffy Idlis and Chutney recipes

The toughest part of making idlis at home is to grind the rice in a normal blender or mixie. Not everyone would have an electric stone grinder, and even with a stone grinder making the batter with rice is a time consuming process. So I wanted to try out making the batter with urud dal and rice flour. I got the recipe and tried it couple of times and i am sharing that right proportion here for all my readers so that you can try out in your normal blenders or mixie to get fluffy hot idlis !!

Ingredients

1 Cup = 250 gms

• Rice flour: 3 cups
• Urud daal: 1 cup
• Cooked rice; 1 fistful (Optional, for faster fermentation)
• Water for rice flour: 3.5 cups
• Water to grind the urud daal: less than half a cup
• Salt

Method

Soak the urud daal in water for 3-4 hours.

Once the daal is ready to be ground, mix the rice flour with the water and make a thick batter and keep aside. ( no blender required)

In the jar of your mixie add the drained urud daal and the cooked rice and grind to a smooth paste with very little water. Daal will be ground easily in 1-2 minutes.

Once the daal is ready pour it into a large vessel and mix the rice flour batter with a ladle or heavy spoon

Add about a teaspoon of salt and mix well and allow to ferment overnight.
Next morning stir the fermented batter very well and make soft fluffy idly and enjoy with chutney of choice.

Coconut Chutney with red chilli powder

In a blender add half cup grated coconut, 1-2 tsp red chilli powder, 2-3 shallots and grind well by adding little water. Heat a teaspoon of oil in a kadai and splutter some mustard seeds, 2 dry red chillies and few curry leaves. To this add the ground coconut and mix well in low flame. Switch off flame before the chutney reaches a boil.

Coconut Chutney with green chilli

In a blender add half cup grated coconut, 1 green chilli, 2-3 shallots and grind well by adding little water. Heat a teaspoon of oil in a kadai and splutter some mustard seeds, 2 dry red chillies and few curry leaves. To this add the ground coconut and mix well in low flame. Switch off flame before the chutney reaches a boil.

Onion Chutney

Add a tablespoon of oil in a kadai and saute 1 large onion until it gets translucent. Add a teaspoon of red chilli powder and a small ball of tamarind and mix well. Once cooled blend this until smooth. Optionally you can add the tempering. (Heat a teaspoon of oil in a kadai and splutter some mustard seeds, 2 dry red chillies and few curry leaves)

Happy cooking!!
Shabana