Ingredients

• 1/2 cup cup urad dal blackdal
• 1 cup rice or idli rava
• 1 teaspoon salt
• 1/4 cup avalakki / Poha
• 2 tablespoon curd (optional to make it diary free(vegan) I skipped it)

Instructions

1. Wash and soak urad dal in 1½ cups of water for 3 to 4 hours.
2. Wash and soak rice and avalakki in a different vessel for 3 to 4 hours.
3. Grind the urad dal along with the soaked water into a fine paste.
4. If you are using idli rava, add it to the urad dal paste and mix well in a big container.
5. Then add the soaked avalakki and rice (if not using idli rava) after draining the water. Grind it to a coarse consistency.
6. If you are using curd, add it now. Batter should not be too watery.
7. Now transfer the batter to a big vessel and add salt. Mix well.
8. Cover it with the lid and let it ferment overnight. To do so, warm the oven for a minute (don’t forget to turn off) and keep this in the oven.

1. Grease the idli plates with oil or ghee. Beat the fermented batter with the ladle and pour it on the greased idli plates.
2. Place the prepared idli stand in the cooker and steam cook this for 12 to 14 minutes.
3. Turn off the heat and wait for 2 to 3 minutes, and then take the idlis out.
4. Enjoy the hot mallige idlis with sambar or chutney!

Notes