Idli (soft idli using idli rawa)

Idli is one of the healthiest breakfast in South India. It is easy to prepare if the batter is ready. It is best had with chutney and sambar.
Idli can be made with urad dal along with idli rice or idli rawa (cream of rice). Today I have described making the idli with idli rawa. This involves very less grinding.
For making soft idlis
1. The ratio of urad dal to rawa is very important. If you are using mixie to grind the ratio is 1:2. In grinder the ratio is 1:3 or 1:4.
2. It is better to add aval(pohaor beaten rice). Some people add left over rice instead.
3. The batter should ferment for 6 to 8 hours.
Ingredients
Urad dal - 1 cup
Idli rawa - 4 cups
Poha - 4 tbsp
Salt - for taste
Method
Soak the urad dal for 3 the 4 hours. Drain the water from the urad dal and Grind it using a grinder till it is smooth batter. Add water slowly as needed.
Soak the idli rawa with water. Rinse it and drain the water.
Mix the ground urad dal with idli rawa. Add salt as necessary.
Allow it to ferment in a vessel.(keep space in vessel for batter to rise,)
Grease the idli moulds using coconut oil. Pour the batter in idli moulds.
Steam the idli in a steamer or rice cooker. If you are using pressed cooker don't put the weight.
Remember to add water to the steamer or rice cooker or pressure cooker.
Serve hot with chutch and sambar.