Sponge Idli | Made from Idli Rava

Ingredients

3 cups Idli Rava

3/4 cup Urad Dal

1/4 cup Poha

3 tsp Sabudana (tapioca pearls)

To steam Idli

    Salt per taste

    1 tsp Eno

Method

• Wash all the above ingredients mentioned above with water separately. 
• Soak Idli rava, Urad dal, poha and sabudhana in separately in water  4-6 hours. Again wash each ingredient separately in water atleast twice until water is not cloudy at all. 
• After idli rava is washed, squeeze or drain all the water. Use hand or a cheese cloth per your convenience.
• Use a wet stone grinder to make the batter. First grind Urad dal. Add 1/2 cup of water. grind for 15 -20 minutes until the batter is fluffy and velvety. The quantity if urad dal batter will triple or quadruple when it starts to get fluffy. 
• Remove the batter from the grinder and set aside. 
• Next grind poha and sabudhana. Grind for 2 minutes.
• Add Idli rava and grind fro 5 minutes until it is coarsely ground. There is no need to add water as idli rava has already retained water from soaking. 
• Remove the batter from the grinder. 
• Now, mix together all the batter until well combined. 
• Transfer it to a box or a container which has a lid. Ferment over night. (You can see bubbles and idli batter will rise after fermentation)
• You can refrigerate up to 7-10 days 

To make idli-

• Add salt and eno to the fermented idli batter. Mix well at room temperature. 
• Heat water 2-3 inches deep in idli cooker.
• Pour batter in idli moulds or idli plate
• Steam in cooker for 12 minutes. Remove from the cooker
• Allow idli to rest for 2-3 minutes
• Dip a flat spatula in water and remove the idli's formt the mould
• Serve hot