Urad daal and semolina Idli ( Rulavaan Idli)

Idli, famous south Indian breakfast dish as everybody knows is made with urad-rice batter. It is one of the important Breakfast dish among the Amchis too. But on fasting days like Sankashti, Ekadashi or Panchami we konkanis eat only one meal a day that is rice in the noon. So breakfast and dinner has to be wheat and its products. Neither onion nor garlic. Hence on these days semolina is given uttermost importance. Various kinds of dosas are made using semolina which I will be posting in future. But this particular idli comes out really soft and tasty.

Ingredients:
Urad daal - 1 cup
Semolina - 2 cups

salt to taste

Method:
Soak urad daal for minimum 3 hours to maximum overnight. Grind to a smooth paste using a blender or a grinder. (Grinder gives the best results letting the urad daal to really double up in volume).

Meanwhile semolina has to be steamed/roasted and cooled before adding to the ground urad daal. There are 2 ways. Semolina can be simply roasted over a low flame till aromatic OR wrap up the semolina in a clean cloth (tie a knot neatly so that moisture doesn't get into the semolina) or newspaper (take 2 layers of paper and fold it neatly like an envelope). Now place this wrapped semolina in a vessel in an Idli maker and steam for around 15-20 minutes on medium flame (if using a pressure cooker remove the whistle). Allow the semolina to cool. I personally feel steaming semolina gives fluffier idlis. This part of steaming/roasting semolina can be done well in advance.

Once the semolina is cooled add enough water to make a thick paste ( OR the water used to clean up the blender after taking out the ground urad daal ;)) supposedly not to waste the urad daal sticking onto the bottom of the grinder/blender).

Now add the semolina mixture to the ground urad daal and beat well. let it ferment overnite. Next morning make idlis. Serve with sambar and chutney of your choice or its soulmate daali-thoy.

Also check Shilpa's recipe for rulavaan idli here.