Raw rice - 1 ¼ cup
Grated coconut - 1 cup
Cooked rice - 1 cup
Sugar - 1/3 cup
Eno’s fruit salt - 1 slightly heaped tsp
Salt.
Wash & soak raw rice for 2 hrs.
Take 1 ½ cups of coconut milk by suitably adding water to coconut.
Grind raw rice, cooked rice, salt & sugar adding as much coconut milk, as necessary.
This can be ground in the mixi itself.
Ferment for 10 – 12 hrs.
After 10-12 hrs, add more coconut milk if necessary to get idli batter consistency.
Keep the steamer ready with water boiling in it.
Grease a flat round vessel well & keep it ready & hot in the steamer.
To the batter, add fruit salt, over that one tsp of water, whisk very well & immediately transfer to the greased vessel to be steamed.
Steam for 10 mts on a high flame, 5 mts on medium & 5 mts on low flame.
Test if it is done by inserting a tooth pick & testing if it comes out clean.
It is very nice, even when cold.
It comes out very spongy & the secret lies in cooking it as soon as the fruit salt is added. & coconut milk is a must for soft idlis.
This is slightly sweet, if you want you can add less sugar.
Easy tomato chutney:
Finely chop 6 tomatoes.
In a kadai, heat 1 tbsp oil, add mustard seeds, hing, tomatoes, chilli powder & salt.
Cook on a medium flame till sauce consistency.
If made in the microwave, the colour looks very attractive & the white idli & red chutney make a visual treat as well.