What you need :
- Urad dal - ½ cup
- Fenugreek seeds - 2 tbsps
- Par-boiled rice - 2 cups
- Thick beaten poha - 3 tbsps
- Salt to taste
- Alpenliebe Juzt Jelly – 20 gms
Combine urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Combine the par-boiled rice, thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cup of water. Add this mixture to the urad dal-fenugreek seeds mixture. Now add salt and mix well.
Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
After fermentation, mix the batter well once again and place Alpenliebe Juzt Jelly in the moulds. Pour a spoonful of the batter into each of the greased idli moulds.
Steam in an idli steamer for 10 to 12 minutes or till the idlis are cooked.
Once the idlis are cooked, cool them slightly. Dip a spoon in the water, and using this spoon, loosen the sides of the idlis and demould them. Keep aside.
Repeat with the remaining batter to make more idlis.