These idlis are very common in Konkani homes. Many people make them in cooker vessels or other steel vessels and cut them into pieces. We like to make them in normal idli stand. When I made these last time, I also added a piece of ginger while grinding. It gave a nice flavor.
Aayi likes to serve them with coconut chutney, here I like to serve it dipped in a hot bowl of sambar. They have a strong horsegram taste to them, which takes a while to get used to. But they are healthy and delicious.
1 cup urad dal
1 cup horsegram(kulith)
2 cups idli rava
PS: Idli rava, also called as rice rava or rice sooji, is available in market with the name â€œIdli rava(Cream of rice)â€. If this is not available, use 2 cups of rice instead. Soak rice for around 4-5 hrs. Then let the water go by spreading it on cloth for around 30mins. When all water is gone, grind(without any water) to a coarse powder (of coarse sand consistency).
Soak urad dal and horsegram for about 4-5hrs.
Grind them together to a very smooth batter. Now add idli rava, salt, grind jut few seconds so that they are well mixed. Leave the batter in a warm place overnight(or for 5-6hrs) for fermentation.
Next morning, make idlis (steam like the normal idlis).
Serves : 6-7
Preparation time : 40mins