Kavuni Arisi Idli with Idli Podi

Grind the Batter

• Drain the soaked Urad Dal and Fenugreek Seeds. Transfer them to a wet grinder or a high-power blender.
• Grind to a very smooth, light, and fluffy batter, gradually adding about 1 cup of chilled water. The batter should be airy and increase in volume. This takes about 20-25 minutes in a wet grinder.
• Transfer the ground dal batter to a large, deep container (at least double the volume of the batter).
• Next, drain the soaked rice and add it to the same grinder. Grind to a fine, slightly coarse consistency (like fine rava or semolina), gradually adding up to 1.5 cups of chilled water. This should not be perfectly smooth.
• Add the ground rice batter to the container with the urad dal batter.

Mix and Ferment

• Add the rock salt to the combined batters.
• Using your clean hands, mix the rice and dal batters together thoroughly in a circular motion for 3-5 minutes. This aerates the batter and aids fermentation.
• Cover the container with a lid, leaving a small gap for air to escape. Place it in a warm, draft-free place to ferment for 10-14 hours, or until the batter has doubled in volume and has a pleasant sour aroma. Fermentation time may vary depending on the climate.

Steam the Idlis

• Once fermented, gently stir the batter just once or twice. Do not overmix or you will deflate the air pockets.
• Prepare your idli steamer by adding 1-2 inches of water to the bottom and bringing it to a simmer.
• Grease the idli plates with a few drops of gingelly oil.
• Pour the batter into each mold, filling it about 3/4 full to allow space for it to rise.
• Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 12-15 minutes.
• To check for doneness, insert a toothpick into the center of an idli; it should come out clean.

Rest and Serve

• Turn off the heat and let the steamer sit undisturbed for 5 minutes. This prevents the idlis from becoming sticky.
• Carefully remove the idli stand from the steamer and let it cool for another 2-3 minutes.
• Use a wet spoon to gently scoop out the idlis from the molds.
• Serve the hot and fluffy Kavuni Arisi Idlis immediately with coconut chutney, tomato chutney, or sambar.

Grind the Podi

• Once cooled, transfer the entire mixture to a dry spice grinder or a powerful blender jar.
• Add the hing and salt.
• Grind in short pulses to achieve a slightly coarse, sand-like texture. Avoid grinding continuously, as it can release oils and make the podi clump together.
• If using, add the jaggery powder at the very end and pulse just once or twice to mix it in.

Cool and Store

• Spread the freshly ground podi back onto the plate for a final cooling, allowing any heat generated during grinding to dissipate.
• Once at room temperature, transfer the Idli Podi to a clean, dry, and airtight glass jar.
• Store in a cool, dark place. It will stay fresh for up to a month.