ration Matta ari Idli
Here’s a breakdown of the process
Combine one cup of normal raw rice, one cup of red parboiled rice (matta ari), and one teaspoon of fenugreek seeds in a bowl.
Add half a cup of urad dal (black gram).Pour enough water to cover the ingredients and let them soak for a minimum of seven to eight hours. Soaking for a longer duration is recommended due to the matta ari.After soaking, transfer about three-quarters of the soaked rice and lentil mixture to a mixer grinder jar.Add half a cup of cooked rice (choru) for extra softness.Add water until it’s slightly above the level of the rice, then grind the mixture into a fine, smooth batter.Transfer the batter to a dry bowl, as moisture can delay fermentation.The fermentation time depends on the climate; colder temperatures will require more time.To speed up fermentation, place the bowl inside a rice cooker, which can help the batter rise in about five hours.The batter should not be too loose or too thick.Cover the batter and let it rest, preferably overnight, for best results.In the morning, the batter should be well-fermented and risen. Mix it gently with a ladle.Add salt to taste at this stage (or when grinding if preferred).Lightly brush idli plates with oil, especially for the first batch, to prevent sticking.Pour one ladle of batter into each mold, ensuring not to overfill, as the idlis will expand when cooked.Steam the idlis on high flame for approximately three to four minutes.Once cooked, turn off the flame and allow the idlis to cool completely before removing them to prevent sticking.
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