Try making Idli dosa with raw rice 2 cups to 1 cup urad dal, soak together for 4 hours minimum. Then drain the water and grind in the mixture till the rice and dal are of smooth slightly grainy texture. Add 2 to table spoons oil in the mixture, along with a cup of water, green chilli to taste, 1 teaspoon ground ginger, salt to taste. Mix all and then put in pressure cooker for 15 minutes. Jay x

Soak the rice and poha together and urad daal and methi seeds together for 5 hours. Later grind the urad daal into a nice batter and the volume doubles and this is the right consistency to remove from the blender/grinder then later grind the rice and poha into a fine paste and later mix both the batters adding salt and let it ferment.
next day add the batter to idli molds and steam it for 10 to 15 minutes. The idli turns out extra soft and also remains soft even after few hours.

I’ve recently bought a premier idli maker/steamer. My problem is after putting the idli stand in with the mixture the lid pops. This happens anywhere from 4-5 mins sometimes even more. I always add an inch of water and put it on high then close the lid. The cooker steams and pops on it’s own. Sometimes the idlis are cooked and most times they are soft and uncooked in the middle. Can you please tell me how it is used?

thanks,

shefali

Fenugreek attracts the yeast that make the Idli rise.