Just 15 minutes before you grind rinse and soak beaten rice.
Make a fine paste of both the beaten rice and the soaked rice. Use water sparingly.
In the last but one grind add the butter and grind it.
The last grind removes all the butter on the sides of the mixer and makes it easy to wash the jar.
Mix, cover and set aside for the batter to rise in a warm place.
Depending on the temperature of your place of stay the batter will ferment. In a hot place, it will take about 5-6 hours to ferment. In a colder place, it will take some more time. The batter will be bubbly and ferment like a soda when ready.
Stir the batter and add salt. This is important as the batter will deflate once you stir and the salt will be perfect.
Get the steamer ready. Grease an idli mould and add the batter.
Steam for about 15-20 minutes.
Cool for about 5 minutes before you remove the idli from the mould.
Serve with coconut chutney, sambhar, gun powder chutney and chatni pudi.
Notes
In case you do not have an idli mould grease a plate or a flat tray. Add about ¼ ‘ height or a little about the width of your finger.