Kara Arisi Idly. Sivappu Arisi Idly. Rose-matta Rice Idly. Hand-pounded parboiled -rice Idly.

Ingredients:

For Batter:

Red Par-boiled rice 2 cups(rose matta arisi/Sivappu arisi/Kara arisi)
Urad dal ½ cup
Castor seeds 10-15 (shell removed)
Fenugreek seeds 2 spoons
Salt
Baking soda ½ spoon
Sesame oil 1 cup.

Just before Cooking:

Sesame oil or ghee for smearing the idly cooker/laddle. Those who dont have idly cooker like me….no worries. Use a crock pot as a steamer, place a microwave safe cup as a idly molds!

Method:

For Batter:

Soak rice, castor seeds and fenugreek together…for about 5 hours. Wet grind coarsely to thick batter. Maybe by not adding too much of water. ( batter -1)

Soak urad dal for about 2-3 hours. Wet grind to thick fine paste…like a butter. Maybe by not adding too much of water. ( batter – 2 )

Mix batter 1 and 2 together and mix thoroughly. (Idly batter)

Add salt + soda in ½ cup of cold water. When it dissolves….mix this solution to the above idly batter. Further add sesame oil too. Mix well.

Allow this to ferment overnight or 7-9 hours. (To fasten the fermentation process…one can add yeast powder. And its always optional.)

Just before Cooking:

Smear the idly plates with sesame oil preferably or one can still smear with ghee too.

Now take a scoop of fermented batter and drop over the idly molds. Repeat the same for all the idly plates.

Note: Never overflow the batter above the idly mold level. Keep it bit less. As while steam-cooking….it bulges 2-3 fold.(depends upon how it fermented)

Now steam cook them for about 10-12 minutes. (To check whether it is done…..take a tooth-pick and dip in the middle of the idly. If the idly is sticky….it should be cooked for some more time.)

Now remove carefully the bulgy idlies from the plate and transfer to serving bowl.

Serve warm. Serve with mutton or chicken kurma.