Hi friends, Without idli rice i tried idli with long grain rice couple of times and this time it turned out really very soft and the taste of idlis are similar to our normal idlis.
We need idlis for our kids. If u don't get idli rice, try this method.
Idli batter/ Dosai batter
|3 cup||Raw rice( long grain)|
|¾ cup||Parboiled rice( long grain )|
|1 cup||Urad dhal|
|½ tsp||Feungreek seeds|
Soak both the rice in water in one container. Soak the urad dhal and fenugreek seeds in water in another container. Soak the soybeans in water seperately in one box.
Soaking time:Over night [OR] 8 Hours. I prefer only overnight.
Next day morning remove the skin from soybeans and grind into thick paste with little water. Pour the paste in big idli batter box. Next grind urad dhal & fenugreek seeds with required water into smooth and flufffy batter. Pour the urad batter in idli batter box. Then grind the rice into coarse (like rava/sooji). Now mix three batter with required salt with hand. Set aside for 8 to 9 hours to ferment the batter. Make idlis or dosais for dinner or keep in the fridge.
Only soybeans makes idli softer….without soybeans it comes little bit harder.
I used Unclebens enriched parboiled rice.
I bought soybeans in chinese store.