I avoided making idlies in the US. Despite using the preheated oven technique and all that, I never liked how the idli batter turned out. Now in Bangalore, I make idlies a few times a month and with a never-go-wrong recipe from my mom, they are always soft and fluffy. (Will post that too. I realize I don't have any idlies and dosas on my blog). I found a packet of horsegram (hurali/kulith/kollu) in the back of my freezer and made idlies with these, packed with nutrition. I love the taste of hurali, especially in saaru and palya. But the whole soaking, grinding process is a bit much for a lazy person like me to make it often and especially since N does not particularly care for it. Idlies, at least here, work well for me as do dosas/adais from this legume.
2 cups idli rice
3/4 cup horsegram
1/2 tsp methi seeds
a handful of poha
water for soaking and grinding
salt to taste
Soak the rice/methi and horsegram in water separately for 5-6 hours. Soak the poha for about 15-20 mins, before grinding.
Grind the horsegram first to a smooth batter, adding a little water. Then grind the rice, methi and poha and add to the horsegram batter.
Add salt and mix them all together.
Let it ferment overnight (or 8-10 hours).
Grease idli moulds and steam for 10-12 minutes.
Serve with chutney or sambar.