Idli rice / raw rice - 1 3/4 cups (1 cup size = 235 ml)
parboiled rice - 1/4 cup
grated coconut or coconut milk - 1/2 cup
cooked rice - 3/4 cup
sugar - 1/4 cup
yeast (I used active dry yeast) - 1/4 tsp
raisins - for ganishing
- wash idli rice and parboiled rice together and soak it for atleast 4 - 5 hours
- drain the water and grind the soaked rice to a fine paste
- grind cooked rice and grated coconut together to a fine paste
- mix both rice mixture and coconut mixture well
- soak yeast in lukewarm water and once it dissolves, add it to the batter
- add sugar and salt to the batter and mix well
- if the batter is too thick, you can add coconut milk or whole milk
- the consistency has to be like idli batter
- let it ferment for at least 8 - 9 hours in a warm place. (I kept the batter overnight for fermentation)
- once the batter is fermented, grease the idli pans and pour the batter. garnish it with raisins.
- let it cook for 20 - 25 mins in idli cooker. if it is cooked properly, it won't stick to the knife or spoon when you insert it in the steamed rice cake.
- I don't have an idli cooker, so I followed the double boiling method. (steps are given below.)
- in a vessel, add some water and place a small bowl upside down inside the water. Water shouldn't touch the top of the inverted bowl.
- Grease a flat round pan or any different shaped pan as per your choice. Place it on the inverted bowl
- pour the batter in the pan. (fill up to half of the pan )
- close it with the lid and bring it to boil
- after 5 mins, garnish it with raisins and let it steam again for another 20 mins.
- insert a knife or spoon in the cake. If it comes out clean, then the rice cake is properly cooked
- let it cool down in the same pan. Once cooled, gently take it out and cut it into desired shapes
- You can have it as a tea time snack or even for breakfast.